Smokey fish pancakes parcelled up with fresh leeks and a delicious cheesy topping.
We had never thought of pairing smoked fish and pancakes until this recipe came along - but it's a delicious combination. The light cream cheese sauce adds such a richness, it's almost as comforting as fish pie. We've used readymade pancakes for this recipe because it makes it so quick and easy. That said, making your own is pretty speedy too - try our pancake recipe for the best ones. These are really quick to cook. You can have them ready to eat in about 20 minutes, or probably half an hour if you're making the pancakes from scratch.
Ingredients
- 8 pancakes
- 1 large leek
- 30g butter
- 500g smoked haddock (skin and bones removed)
- 200g tub extra-light cream cheese
- 1 tbsp rinsed capers
- 4 tbsp fresh chopped parsley
- 60g mixed fresh grated mature Cheddar and Parmesan cheese
WEIGHT CONVERTER
Method
- To make the fish filling: Trim and slice 1 large leek and sauté it gently in about 30g butter for a couple of mins. Stir, then lay 500g smoked haddock on top of the leeks. Put a lid on the pan and allow to bubble gently for 5-6 mins, until just cooked.
- Soften a 200g tub of extra-light cream cheese in a bowl. Add 1 rounded tbsp rinsed capers and 4 tbsp fresh chopped parsley. Season with black pepper. Add the leeks and fish, and the buttery juices. Mix in gently.
- Divide the mixture between eight 20cm warm pancakes. Fold in the sides to make parcels. Pack in a lightly buttered flameproof dish or baking tray. Sprinkle with about 60g mixed fresh grated mature Cheddar and Parmesan cheeses and put under a low grill until warmed through and the cheese melts. Garnish with fresh parsley.
Top tips for making fish pancakes
This recipe would also work really well with shredded leftover roast chicken.
You may also like...
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
-
Easy pancakes
An easy, delicious pancake recipe that takes just 10 minutes to make - the perfect weekend treat or Pancake Day go-to...
By Jessica Dady Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer Published
-
Lace pancakes
Make like the Bake Off contestants and make these fabulous lace pancakes for dessert tonight - everyone will be impressed at their intricacy
By Octavia Lillywhite Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton reveals 'healthy' new snack she's 'going to try' with Prince George, Princess Charlotte and Prince Louis
It sounds delicious
By Charlie Elizabeth Culverhouse Published
-
Prince William and Prince Harry’s ‘favourite’ childhood meals are surprisingly ‘normal’ and easy to recreate for family dinners
The brother's enjoyed "traditional, English food"
By Charlie Elizabeth Culverhouse Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published