Instructions: The important thing to remember when making the potato pancakes is to choose the right potato. You need a variety that has the necessary starch to hold the pancake together.

Peel the potato, wash and then grate it. Fold the grated potato into a tea towel and squeeze out as much of the water as possible. Transer to a bowl and mix with half of the snipped chives then season with salt and pepper.

Heat a small non stick frying pan with 1 tbsp of the groundnut oil, place half the grated potato/chive mixture to high heat for 2 minutes, turn with the spatula and fry over a medium heat to high heat for 2 minutes, turn with the spatula and fry for a further 2 minutes on the other side.

Transfer to a tray then repeat the process with the second half of the mixture. Place the 2 in the oven for 5 minutes.

Bring a shallow pan of water to boiling point with 2 tbsp of vinegar and salt to taste. Turn the heat down as low as possible. Place the eggs into the hot water and poach for about 6 minutes until they are still soft in the centre.

While they are cooking mix the sour cream with the second half of the chives and season with salt and pepper. Remove the pancakes from the oven, spread with the sour cream, top with the salmon, eggs and asparagus then serve.

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