Cured Salmon and Potato Latke Canapés

After the second 24-hour period, remove the fish from the cure. Wipe the skin clean and gently scrape any excess curing brine from the flesh. Using a long, sharp knife, cut thin slices of the salmon at an angle, slicing down and away from the skin. Set the slices aside.

To make the latkes, mix the sliced spring onion, parsley, potato starch, and eggs in a small bowl. In a separate bowl, toss the potato matchsticks with a pinch of salt and let them stand for 5 minutes. Transfer the potatoes to a clean tea towel and squeeze out as much excess water as possible. Return the dried potatoes to the bowl and combine them with the egg and onion mixture.

Melt a knob of unsalted butter in a medium heavy-bottomed pan over medium-high heat. Once the butter foams, add a large spoonful of the potato mixture and flatten it with the back of the spoon to about 1cm thickness. Cook for 2-3 minutes per side until golden and crispy. Drain on paper towels, then cut each latke into nine even strips.

To assemble, take a strip of the cured salmon and wrap it snugly around a strip of the warm latke. Repeat with the remaining ingredients. Arrange the canapés on a serving platter and serve with a dollop of soured cream, a drizzle of olive oil, and fresh lemon wedges.