Potato Cakes served with Smoked Salmon and sour Cream

For the potato cakes :
2 medium potatos (peel, grate and leave in a strainer for the water to strain)
3 Bacon rashers (diced)
Sea salt and freshly coarse black pepper (to taste)
1/2 teaspoon dried thyme
1 large clove of garlic (chopped)
1 small onion (chopped)
Regular olive oil enough to shallow fry 2 potato cakes
1 egg white
1 tablespoon corn flour

For sour cream dressing :
Sour Cream 50gms
Extra virgin olive oil 1 tablespoon
Sea salt and white pepper (to taste)
1 teaspoon honey
Half teaspoon dijon mustard
Half of a garlic clove grated finely

2 Smoked salmon pieces

Mix all the sour cream ingredients in a bowl, cover and keep in the fridge for minimum half hour.

Heat some regular olive oil over medium heat and fry the bacon pieces till crispy. Then lay them on a kitchen paper. Add some more oil to the pan. Put all the potato cake ingredients in a bowl along with the fried bacon pieces, mix well and form them into shape of 2 flat cakes and place them gently in to the hot pan, fry one side for 4 to 5 minutes to till crisp and golden, then turn them to fry for another 3 to 4 minutes, remove and drain the excess oil on a kitchen paper.

To serve, place the potato cake on a plate and dollop 1 tablespoon of sour cream over it. Finally put the smoked salmon on the top.