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Mash cooked potatoes until smooth, add egg and flour and mix well. Add milk and whisk to a smooth paste, season with salt and pepper and add fresh dill. Allow to rest. Heat a non-stick pan with a little olive and spoon in 4 small circles of the mixture. Cook until golden brown on both sides, remove and keep warm. Place two slices of smoked salmon on top of each one, spoon some of the creme fraiche on top of the smoked salmon. Whisk together the lemon zest, juice, vodka, icing sugar and olive oil and drizzle around the edges of the smoked salmon.
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