John Torode served up a tasty potato pancakes with poached egg and smoked salmon dish on Saturday Kitchen.

The ingredients for the horseradish cream are: 50g fresh horseradish, grated, 2 tsp white wine vinegar, 200ml crème fraîche, salt and freshly ground black pepper.

For the potato pancakes: 200g potatoes, peeled, 4 tsp milk, 30g potato flour, 1 free-range egg, 2 free-range egg whites, 1 tbsp double cream and butter, for frying.

For the dressing: 1 tbsp Dijon mustard, 5 tbsp red wine vinegar, 1 tsp walnut oil and 300ml extra virgin olive oil.

For the herb salad: 100g mixed herbs and 1 small shallot, thinly sliced with a vegetable peeler.

For the poached eggs: 4 free-range eggs and 50ml malt vinegar.

For the smoked salmon: 4 slices smoked salmon, 1 lemon, juice only, handful fresh dill and few drops olive oil.