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These pancakes can be frozen, which makes them an ideal Christmas appetizer – simply warm them through, top them and serve. You can change the topping to rare roast beef topped with a dollop of crème fraîche, mixed with horseradish and black pepper. Alternatively, how about using smoked mackerel in the same way and serve it with chopped dill? For a vegetarian option, simply swap the smoked trout for slices of roast sweet peppers (bell peppers). The pancakes are also delicious spread simply with butter or dairy-free margarine.

Makes 18–20 canapés or serves 6 as an appetizer

(double the ingredients for New Year’s Eve menu here)

Pancakes

340g/12oz floury potatoes, such as King Edward, peeled and cut into large chunks

Sea salt

115g/1 heaped cup wheat-free flour mix*

Cold pressed extra virgin olive oil for cooking

Topping

18–20 heaped teaspoons half-fat crème fraîche orTofutti dairy-free Creamy Smooth cream-style cheese (see here for stockist)

2 large fillets of skinless smoked trout

170g/6oz tub fresh salsa* (can be frozen until needed)

Optional

Some rocket (arugula) and extra virgin olive oil

5cm/2in round metal pastry cutter

Bring a pan of water to the boil, add the potatoes and cook until soft. Drain the potatoes in a colander set over the pan, cover with a tea towel and leave to steam dry for 5 minutes. Mash the potatoes in a bowl with a pinch of salt until smooth.

Gradually beat the flour into the potatoes using a wooden spoon; you may have to use your hands towards the end, as the dough may be very thick. Knead the dough lightly on a floured board. Cut in half and roll out to a thickness of 5mm/¼in. Use your cutter to stamp out 5cm/2in rounds. Knead the dough remnants gently back into the remaining ball of dough, roll out again and repeat until all the dough is used up.

Brush a large non-stick frying pan (skillet) with some oil, place it over a medium heat and cook the pancakes on one side until they are firm enough to flip over and are tinged with golden brown. You will need to cook them in batches. Cool the pancakes on a wire rack lined with non-stick baking parchment (wax paper).

You can layer the pancakes in non-stick baking parchment (wax paper), wrap them in kitchen foil and freeze until needed. Defrost and bake for about 3–5 minutes in a hot oven.

Decorate the serving plates with some rocket (arugula) and a drizzle of oil. Arrange three pancakes on each plate and top each with a dollop of the crème fraîche or dairy-free sour cream. Decorate with a generous piece of smoked trout and sprinkle with a pinch of pepper. If you are serving them as an appetizer, spoon a neat pile of salsa on the edge of one of the pancakes and serve immediately. To serve them as canapés, top each pancake with a blob of salsa.