Special smoked eel and potato pancakes
500g potatoes, peeled and cut into large chunks
200g smoked eel fillets
60g plain flour
4 egg whites
3tbspn double cream
salt, pepper to taste
salmon roe for serving
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.