Potato pancakes with smoked trout, horseradish cream and pickled beetroot

INGREDIENTS

• 25g/1oz fresh horseradish
• 2 tsp white wine vinegar
• pinch salt
• 100ml/3½fl oz crème fraîche
• 3 tbsp olive oil
• 2 tsp maple syrup
• 2 tsp malt vinegar
• 4 tsp lemon juice
• small piece fresh root ginger
• pinch allspice
• 2 beetroot
• beetroot leaves, shredded
• 500g/1lb 2oz potatoes
• 50ml/2fl oz milk
• 60g/2¼oz potato flour
• 3 free-range eggs
• 3 free-range egg whites
• ½ tbsp double cream
• salt and freshly ground black pepper
• , for frying butter
• 1 whole smoked trout
• 1 lemon, juice only
• handful fresh dill
• few drops olive oil