Wild garlic potato cakes | Jamie Oliver

Ingredients

• 80g plain flour, plus extra for dusting
• 250g leftover boiled, steamed or baked potatoes
• 1 large free-range egg yolk
• ½ a bunch of wild garlic or chives (15g), or 2 spring onions
• 7cm piece of fresh horseradish or 2 teaspoons from a jar
• 4 tablespoons half-fat crème fraîche
• 1 lemon
• extra virgin olive oil
• olive oil
• 100g smoked salmon, from sustainable sources, or 4 free-range eggs, to serve
• 1 handful of watercress