Simon Rimmer’s classy brunch is ready in no time and even uses up leftover mashed potato.
For the lemon crème fraîche, heat the vinegar, lemon juice and zest, chilli and sugar in a non-reactive saucepan for 8-10 minutes, or until the sugar had melted and the mixture is syrupy. Remove the pan from the heat and set aside to cool.
Stir the lemon syrup into the crème fraîche until well combined.
For the potato pancakes, whisk the egg white in a bowl until soft peaks form when the whisk is removed.
Mix the mashed potato, baking powder, flour and egg yolk together in a separate bowl then fold in the whisked egg white.
Divide the mixture into four and shape into rounds.
Heat the oil in a frying pan and fry the potato pancakes for 2-3 minutes on each side, or until golden-brown on both sides.
Meanwhile, warm the smoked haddock pieces.
To serve, place the potato pancakes onto serving plates and top with the smoked haddock. Drizzle over a little lemon crème fraîche and top with the grated cucumber.
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