To make the sauce, blend crème fraîche, lime juice, salt, and a few grinds of pepper.

Lay out a clean tea towel and grate the potato directly over the tea towel. Then gather up the corners and twist to remove the moisture.

In a large mixing bowl, combine the grated potato, mashed potatoes, flour, baking soda, and salt and pepper to taste. Using your hands, mix until you form a dough. Turn the ‘dough’ out onto a lightly floured surface and roll out to a 1cm thickness. Using an 8cm cookie cutter or a drinking glass, cut into rounds. Reshape and roll out the scraps of dough until all of it is used.

Heat a large frying pan over medium heat and add the butter and olive oil. Once the butter has melted, add the potato rounds and cook until lightly-browned and crispy, about 3-4 minutes per side.

While the boxty are cooking, start working on the scrambled eggs. Whisk the eggs and the cream until light and fluffy. Heat a large frying pan over low heat and add the butter. Once melted, add the whisked eggs. With a spatula, stir occasionally. Turn off the heat just before the eggs are done to your desired firmness.

Plate the boxty, top with scrambled eggs, a few slices of smoked salmon, drizzle with the crème fraîche sauce, garnish with chives.