Smoky fish pancake parcels Recipe

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serves:

4

Skill:

easy

Prep:

15 min

Cooking:

15 min

Nutrition per portion

RDA
Calories 495 kCal 25%
Fat 24g 34%
  -  Saturates 11g 55%

These flavoursome packed pancakes are easy to make and are filled with smoked haddock, leeks, cream cheese and a handful of capers. They only take 15 mins to cook and are topped with sprigs of parsley for a fresh finish. Using our basic pancake recipe, these savoury treats are ideal as a lunch time snack or Pancake Day favourite. Serving 4 people, each pancake contains 495 calories and 24g of fat. Sprinkle with cheese and serve warm.

Ingredients

  • 8¬†
  • 1 large leek
  • 30g butter
  • 500g smoked haddock pieces
  • 200g tub of extra-light cream cheese
  • 1tbsp rinsed capers
  • 4tbsp fresh chopped parsley
  • 60g mixed fresh grated mature Cheddar and Parmesan cheeses

Method

  • To make the fish filling: Trim and slice 1 large leek and saut√© it gently in about 30g butter for a couple of mins. Stir, then put about 500g smoked haddock pieces on top.

  • Cover and cook 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 tbsps fresh chopped parsley. Season with black pepper. Add the leeks and skinned, boned fish, and the buttery juices. Mix in gently.

  • Divide the mixture between eight 20cm warm basic 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 and browns. Garnish with fresh parsley.

More Recipe Ideas

Top Tip

You could try this recipe with chicken instead