Smoked haddock pancakes, lemon crème fraîche and leeks - Discover Seafood
Smoked haddock pancakes with lemon crème fraîche and crispy leeks for a unique Pancake Day treat. Serves 2 | By Rosie Birkett.
Ingredients
- 200g smoked haddock fillet, bones removed
- 200ml milk
- Bay leaf
- Grind of freshly milled black pepper
- 100g white flour
- Half tsp baking powder
- Pinch of salt and freshly milled black pepper
- 130ml poaching milk
- Tbsp double cream
- One egg, beaten
- Tbsp parsley, finely chopped
- Lemon wedges, to serve
- Three tbsp creme fraiche
- Zest and juice of half a Lemon
- Pinch cayenne
- Half the white part of a leek, washed and finely sliced
- Tablespoon butter
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