Potato cakes with dill and smoked salmon (canapé)

Boil potatoes until tender, drain.mash potato until smooth. Cool 10min.

Meanwhile fry onion until soft.add onion with chopped dill and 80g of soured cream, stir to combine.using hands shape potato mixture into patty-shaped cakes, coat in flour.

Heat oil in large frying pan and cook potato cakes until browned lightly both sides.divide extra soured cream and salmon among potato cakes, top with dill springs.