Courgette Griddle Cakes With Smoked Salmon and Creme Fraiche

You could make smaller ones of these for a canapé. Or you could top them with crispy smoked bacon or a poached egg, or both! The plating up can be a bit tricky, so make sure you have everything ready to go otherwise the cakes will have cooled down too much before you serve them.

Method

1. Place the courgettes in a colander and sprinkle with salt, toss to combine and leave for 20 minutes
2. Squeeze the courgettes between your hands to extract as much water as possible
3. In a bowl, mix the courgettes with the chilli, spring onion, garlic, curry powder, thyme leaves and pepper, then stir in the egg and milk
4. Sift the flour and baking powder into the courgette mixture and stir to combine, set to one side for a moment
5. Mix the créme fraiche and chives together with a little salt and pepper and chill
6. Make each salmon slice into a 'rose' shape and pop in the fridge
7. On a medium heat, lightly oil a frying pan and fry tablespoons of the batter for 3 minutes on one side, and 1 minute on the other
8. Keep warm whilst using the remaining batter
9. This should make about 8 cakes
10. To serve, place 2 cakes on a plate, overlapping one another, then add a dollop of the creme fraiche mixture, place the rose of salmon on top of that
11. Using your hands, scrunch up a handful of rocket and place that on top of the salmon
12. Pop a lemon wedge on each plate and serve