Potato pancakes, smoked eel, poached eggs and horseradish

Potato pancakes, smoked eel, poached eggs and horseradish

These rich potato pancakes by Jeremy Lee are topped with smoked eel, bacon, poached eggs, horseradish cream and chives. They are comforting, indulgent and come together in a flash.
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  1. Step 1

    Peel the potatoes, rinse well and cut into even-sized pieces. Place these in a steamer over a gentle heat until fully cooked. Put the potatoes, hot from the steamer, into a food processor with the flour, cream, milk, a pinch of salt and black pepper, 3 whole eggs and 2 egg whites and beat vigorously until smooth. Decant the batter into a container, cover and refrigerate for at least an hour
  2. Step 2

    Cut the fillet of eel into 1cm-thick slices and sit them on a plate to one side
  3. Step 3

    While the batter chills, heat the oven to 160°C/gas mark 3. Lay the rashers of bacon on a wire rack over a baking tray (or in a grill tray) and bake in the oven until crisp, roughly 12 minutes. Lower the oven to 120°C/gas mark 1/2 to keep the bacon warm
  4. Step 4

    Bring a pan of water to the boil. Add a pinch of salt and gently poach the remaining 2 eggs for 3–4 minutes, until the white is firm and the yolk runny. Place these in a dish and keep warm in the oven
  5. Step 5

    Heat a non-stick frying pan roughly 19cm in diameter over a moderate heat. Lightly oil the pan, then pour in a large ladle of batter and cook for around 2 minutes, until puffed at the edges. Carefully flip and cook on the other side until brown. Remove to a warm dish in the oven and repeat for the other pancake
  6. Step 6

    Place each pancake on a plate, lay on the pieces of smoked eel and add a spoonful of horseradish cream. On this sit a warm poached egg, the rashers of bacon and finally a scattering of chives