Line a large baking sheet with non-stick baking paper and set aside.

Pop the potatoes into a large saucepan. Add a generous pinch of salt and fill with water. Bring to the boil, then reduce the heat and simmer for about 15 minutes - or until tender all the way through. The exact time will depend on the size of your potatoes. Drain well and leave to steam dry for a couple of minutes.

Meanwhile, make the chive crème fraiche: pop the crème fraiche in a medium sized bowl. Add the chives and lemon juice, to taste. Mix well then cover and chill in the fridge.

Tip onto the lined baking sheet in an even layer. Using the base of a measuring cup or small glass, press the potatoes to flatten them (don’t worry if they break up a little, those bits will crisp up!). Season with salt and freshly ground black pepper.

Line a separate baking sheet with paper towels and set aside.

Next, in a large non-stick frying pan with relatively high sides, pour in a generous glug of olive oil and set over a medium heat until shimmering.  You arent deep frying it but you want a generous glug of oil

Using a spatula slide in as many smashed potatoes as you can fit in a single layer. Shallow fry for about 5 minutes - or until golden brown underneath. Using a palette knife or spatula, carefully flip and continue to shallow fry on the other side for a further 5 minutes - or until crispy and golden on both sides. Remove from the pan using a spatula and place on the lined baking sheet to drain off any excess oil. Repeat with the remaining potatoes.

Arrange the smashed potatoes onto a serving plate and top each with a spoonful of the chive crème fraiche. Alternatively, spoon the crème fraiche into a piping bag and pipe a dollop onto each smashed potato. Carefully arrange a small slice/curl of smoked salmon on top, then a small spoonful of pickled red onions. Top with a small spoonful of caviar. Sprinkle with freshly snipped chives.

Season with freshly ground black pepper and squeeze over a little lemon juice. Enjoy!