Steps

• 1. Place the baby potatoes in a large saucepan of salted water. Bring to the boil and cook for 10-12 minutes or until tender. Drain and set aside to cool slightly.
  2. Once cool, mash the potatoes in a large bowl until smooth. Add the flaked hot smoked salmon, dill, spring onions, lime rind, eggs, and self-raising flour. Mix until well combined.
  3. Shape the mixture into small patties, about 2 tablespoons each, and place on a baking tray. Refrigerate for 20 minutes to firm up.
  4. Meanwhile, make the chilli and honey yoghurt. Combine the sriracha, honey, cumin, coriander, and Greek-style yoghurt in a small bowl. Stir until smooth and set aside.
  5. Heat vegetable oil in a deep frying pan or saucepan over medium-high heat. Test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.
  6. Fry the patties in batches for 2-3 minutes on each side or until golden and crisp. Transfer to a plate lined with paper towel to drain excess oil.
  7. Serve the hot-smoked salmon and potato fritters warm with the chilli and honey yoghurt on the side.