Peel potatoes, rinse them along with courgette and grate both ingredients on a rough grater.

Put the grated potatoes and courgette in a sieve, then place the sieve in a larger bowl and let any excess water drip off. Drain off the water and then mix the grated potatoes and courgette with marjoram, eggs, pressed garlic, and oats in the same bowl.

Heat 4 tbsp of olive oil in a skillet pan over low heat. Form the mixture into palm-sized pancakes and fry them over low heat. This takes only about 1½ mins on one side and 1 min on the other.

In the meantime, prepare the dip: finely chop the dill weed and mix it with Greek yoghurt, a pinch of salt, and a pinch of pepper.

Once the pancakes are fried, serve with dip and slices of smoked salmon.