Potato Pancakes

Taken from 'Soups and Starters' cook cook - Helpful Hint : Keep the pancakes warm as you make them by stacking on a warmed plate. Place greaseproof paper between each pancake to keep them separate and fold a clean tea towel loosely over the top.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 4  tablespoons creme fraiche
• 1  tablespoon  horseradish sauce
• 1  lime, grated rind and juice
• 1  tablespoon chives, freshly snipped
• 225  g potatoes, peeled and cut into chunks (floury)
• 1  small  egg white
• 2  tablespoons milk
• 2  teaspoons self-raising flour
• 1  tablespoon thyme, freshly chopped
• 1  pinch salt
•  vegetable oil, for frying
• 225  g  smoked mackerel fillets, skinned and roughly chopped
•  herbs, to garnish (fresh)

Directions

1. To make the sauce, mix together the creme fraiche, horseradish, lime rind and juice and chives. Cover and reserve.
2. Place the potatoes in a large saucepan and cover with lightly salted boiling water. Bring back to the boil, cover and simmer for 15 minutes or until the potatoes are tender. Drain and mash until smooth. Cool for 5 minutes, then whisk in the egg white, milk, flour, thyme and salt to form a thick, smooth batter. Leave to stand for 30 minutes, then stir before using.
3. Heat a little oil in a heavy-based frying pan. Add 2-3 large spoonfuls of batter to make a small pancake and cook for 1-2 minutes until golden. Flip the pancake and cook for a further minute or until golden. Repeat with the remaining batter to make 8 pancakes.
4. Arrange the pancakes on a plate and top with the smoked mackerel. Garnish with herbs and serve immediately with spoonfuls fo the reserved horseradish sauce.