Project Description

Lightly smoked kipper pancakes with seafood cream

by Charly Bacquaert

For 4 people
Prep time: 10 minutes
Cook time: 30 minutes


  • 300 g Agata potatoes
  • 200 g lightly smoked kippers
  • 2 tablespoons milk
  • 1 tablespoon cream
  • 2 tablespoons plain flour
  • 1 whole egg + 2 egg whites
  • 100 g butter
  • A few sprigs of chervil
  • Salt & pepper
  • Seafood cream
  • 5 cl chilled single cream
  • 1/2 lemon
  • 20 g trout roe


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.