Smoked salmon, cabbage fritter and sour cream

SERVES 2

250g finely shredded savoy cabbage (about 3 reasonably-packed cups)

2 large eggs, beaten well

1 egg yolk

50g (⅓ cup) plain flour

½ tsp baking powder

1½ tsp caraway seeds (optional)

2 tbsp foodies extra virgin olive oil

200g sliced, cold-smoked salmon

dill fronds and chopped chives, to serve

Herby sour cream

125g (½ cup) sour cream

1 tbsp Dijon mustard, or to taste (optional)

Small handful dill, chopped

Small handful chives, chopped

For the herby sour cream, combine all the ingredients in a bowl, season well with salt and pepper, then refrigerate until ready to use. 

Combine the cabbage, eggs and yolk in a bowl, then mix to coat the cabbage. Add the flour, baking powder and caraway seeds, if you’re using them, then mix well; you might need to get in there with clean hands for this. Season well with salt and pepper. Heat the oil in a small heavy-based frypan over medium heat. Add the cabbage mixture, then use a spatula to press it evenly in the pan. Weight the surface with a lid or something similar, then reduce the heat to medium-low and cook for 7-8 minutes or until the base is deep golden. Flip over, then cook for another 7 minutes (no need to weight it this time), or until golden all over and cooked though. Serve topped with smoked salmon slices, dollops of the sour cream and smatterings of fresh herbs.