Salmon tartare on crisp potato cakes with pickled cucumber recipe For the salmon 200g (7oz) skinned salmon fillet 1 tbsp capers, rinsed, patted dry and finely chopped 1 small shallot, very finely chopped 2 tbsp very finely chopped parsley 1 tbsp lemon juice 2 tbsp extra-virgin olive oil ½ tbsp vodka 6 tbsp crème fraîche ¼ tbsp chopped dill, plus 4 sprigs, to serve pea shoots, to serve Cut the ends off the cucumber and peel it. Halve it lengthways and scoop out the seeds with a teaspoon and discard. Cut the flesh into very fine slices - they should be almost transparent - either across the cucumber or lengthways so that you end up with ribbons. Layer in a colander with the salt, place a plate on top and set over a bowl so the juices can run out. Leave for two hours. Rinse and carefully pat dry. Mix with the rest of the ingredients and keep, covered, in the fridge until you are ready to serve. To make the potato cakes, melt the butter and use some of it to brush four circles, 10cm (4in) in diameter, on a metal baking-sheet (preferably non-stick). Peel the potatoes and cut them into paper-thin slices (use a mandolin if you have one). Arrange these, overlapping, on the buttery rings, seasoning as you go. Do two layers of potato for each cake and don't be tempted to do more or less; if you make it too thick it won't cook properly in the middle, if too thin the edges will burn. Press the slices down firmly. Brush the tops with butter and put in the fridge for 30 minutes. Heat the oven to 220°C/425°F/gas mark 7. Cut the salmon into really small dice, about 0.5cm (¼in). Put in a bowl with the capers, shallot, parsley, lemon, oil, vodka and some black pepper. Mix and taste - you probably won't need salt. Cover and chill. Mix the crème fraîche with the chopped dill. Bake the potato cakes until they are crisp and golden, about 12 to 14 minutes. Run a knife under each one to loosen it and serve with the underside up. Put a potato ring on each plate and top with spoonfuls of salmon followed by a dollop of the crème fraîche and a sprig of dill. Spoon some cucumber on the side. Add a few pea shoots and serve immediately.