Special smoked eel and potato pancakes

Special smoked eel and potato pancakes


500g potatoes, peeled and cut into large chunks

200g smoked eel fillets

50ml milk

60g plain flour

3 eggs

4 egg whites

3tbspn double cream


salt, pepper to taste

salmon roe for serving

Servings: 4


Steam the potatoes until soft. While still hot, press through a potato ricer into a bowl. Cool a little, then add milk, flour, eggs, egg whites, creams, salt and pepper. Put aside for 30 minutes. Meanwhile, flake the flash of the smoked eel fillets. Then add the fish to potato puree and mash.

Heat a little butter in a non-stick frying pan. Using a dessert spoon, form pancakes of no more than about 5cm-6cm diameter. Fry 2-3 min on each side until golden. Slide onto a plate, serve warm, add some salmon roe to make the dish more sophisticated.  

Cooking time – 45 min.