Preheat the frying oil to 175°C. Cook ½ basket of McCain Cross Trax for approximately 2¼ – 2 ¾ minutes. Cook to a light golden colour. When using smaller amounts reduce cooking time.
Slice the lemon and smoked salmon and chop the dill. Arrange the Cross Trax on a plate. Top with salmon, crème fraiche, dill and lemon. Season with salt and pepper.