1 To make the oatcakes, mix the medium and pinhead oatmeal, bicarbonate of soda and salt together then mix in the fat. Next trickle in
the hot water, a little at a time, until a soft (but not too dry) dough is formed.
2 Roll the dough out on a board dusted with some medium oatmeal until it is ½ cm thick and cut to your desired shapes, I like rounds. Work quickly as they dry out.
3 Rub fat on your girdle, or a heavy-based frying-pan, and cook for a few minutes each side until they are dry and crisp.
4 To make the horseradish cream, simply whip the cream to soft peak stage and mix in the grated or creamed horseradish. Season if required.
5 To assemble, arrange the salmon on a plate and, using a hot spoon, scoop out a pebble shape of cream and place on top of the salmon. Then add the watercress and edible flowers to the plate with the oatcakes. Squeeze some lemon juice over the top and finish with a twist of pepper.