Smoked Salmon, Leek and Potato Pancake

Method

1. Mix together the ingredients for the pancake batter & season with salt and pepper.

2. Cook the 4 pancakes, using 1 tbsp of vegetable oil for each pancake. Set aside and keep warm.

3. In a pan, heat the butter before adding the leeks and a pinch of salt. Sweat for 2 ½ minutes.

4. Add the white wine and reduce until syrupy.

5. Add the potatoes and double cream & reduce by half.

6. Remove the pan from the heat and stir in the smoked salmon, egg yolks and lemon juice.

7. On to each pancake – spoon 2/3 of the hot filling before folding each pancake in half.

8. Spoon the final 1/3 of the mixture on to the top of each pancake.

9. Place all 4 pancakes under a hot grill before sprinkling them with breadcrumbs & parsley.

Ingredients makes 4

Batter

• 150g Plain flour
• 150ml Milk
• 3 Eggs, beaten
• 3 tbsp Chives, chopped

Filling

• 150g Smoked salmon, shredded 
• 1 Leek, finely sliced
• 4 Waxy potatoes, peeled, cooked and diced
• 75ml Dry white wine
• 200ml Double cream
• 2 Egg yolks
• Juice of half a lemon

Garnish

• 50g Breadcrumbs, toasted
• 3 tbsp Parsley, chopped

Additional Ingredients

• 20g Butter
• 4 tbsp Vegetable oil
• Salt and pepper