Peel the potatoes and simmer in salted water for 30 minutes.
Drain and pass them through a fine vegetable mill.
Place the mashed potato in a pan, add the milk, flour, whole egg and egg whites.
Mix thoroughly, then fold in the cream and season to taste.
Make a ghee.
Whisk the single cream and lemon juice, season to taste and refrigerate.
Cut the kippers into small pieces.
Heat some of the ghee in pan over a hot flame. Place spoonfuls of mash into mix. When the pancakes are brown on one side, insert a piece of kipper into the middle and cook on the other side for a further 10 seconds.
Make as many pancakes as required.
Serve the pancakes on a plate on a bed of mixed lettuce with a quenelle of Seafood cream. Garnish each pancake with a sprig of chervil and the quenelles with a little trout roe.