Laurette and smoked salmon pancakes
by Marc Meurin
- 500 g Laurette potatoes
- 40 g flour
- 140 g double cream
- 1 whole egg
- 100 g smoked salmon
- 10 g horseradish
- Smoked herring roe
- Salt & Pepper
Steam the Laurette potatoes, then peel and pass them through a fine vegetable mill. Dice the smoked salmon. Then add the flour, 40g of double cream, the egg and salmon to the potato.
Lightly whip the remaining 100g of double cream with the 10g of horseradish to make a horseradish cream.
Add the horseradish cream to the mixture, season with salt, pepper, a pinch of nutmeg, a few drops of lemon juice and tabasco.
Make the pancakes. Melt a knob of butter in a non-stick pan and add the pancake mix. Brown lightly.
Place the hot pancakes on a plate, garnish a few young lettuce leaves and the smoked herring roe.