Heat the Champ in the microwave for 3 ½ minutes. Add the heated Champ to a bowl. Stir in the flour, melted butter and salt.
Mix together until a dough forms. Knead until the dough comes together.
Lightly flour a work surface and tip out the dough. Use a floured rolling pin to roll the dough out until around a quarter of an inch thick.
Cut the Potato Bread dough into small circles (or whatever shape you prefer!).
Lightly flour the bottom of a griddle or frying pan. No Oil.
Add the Potato Bread to the pan and cook on a low heat until lightly browned (about 3-4 mins). Flip and cook the other side.
Leave to cool.
Put the cream cheese in a large bowl and whisk until smooth and light.
Stir in the double cream and lemon juice, and season well with black pepper.
Add a generous dollop of the Cream Cheese topping to each Champ Potato Cake.
Top each Champ Potato Cake with the strips of Smoked Salmon, dill and lemon zest. Transfer to a serving platter and enjoy!