Arbroath Smokie Pancakes

Recipe by Sue Lawrence. Serves 3 as main or 6 as starter a yummy new way to enjoy this most traditional of smoked fish.

Ingredients

Pancakes: 150g plain flour,sifted, 1 large free-range egg, 225ml milk.
Filling: 284ml tub double cream, 1 pair smokies, 1 heaped tbls lovage chopped (or use flat leaf parsley), Grated zest of small lemon.

First make the pancake batter. Place everything in a mixer or food processor and process until smooth.
Pour into a wide jug and chill for an hour or so. To make pancakes smear the base of a crepe pan with a little butter, then, once hot, adding 2 tbsp of the batter and swirling around to fill the base of the pan.
Once the underside is done, flip over and continue to cook (2-3 minutes altogether).
Stock the pancakes in a pile. The amount should make 6.
Bring the cream slowly to the boil in a saucepan and cook over a medium heat for a couple of minutes until slightly thickened.
Season well with pepper then add the lovage and lemon.
Meanwhile, remove the flesh from the smokies, flake it ensuring it is bone-free, and add to the pan.
Stir for a minute, then remove from heat.
Place a spoonful of the thick mixture in a pancake and roll up.
Put into gratin dish and drizzle over any remaining thin mixture.
Cover with foil and heat in the oven (180C/350F/Gas4) for about 10-15 minutes or until piping hot.

Serve each pancake with a side salad or new potatoes.