Potato Pancakes

Directions

1. 1
   To make the sauce, mix together the creme fraiche, horseradish, lime rind and juice and chives.
2. 2
   Cover and reserve.
3. 3
   Place the potatoes in a large saucepan and cover with lightly salted boiling water.
4. 4
   Bring back to the boil, cover and simmer for 15 minutes or until the potatoes are tender.
5. 5
   Drain and mash until smooth.
6. 6
   Cool for 5 minutes, then whisk in the egg white, milk, flour, thyme and salt to form a thick, smooth batter.
7. 7
   Leave to stand for 30 minutes, then stir before using.
8. 8
   Heat a little oil in a heavy-based frying pan.
9. 9
   Add 2-3 large spoonfuls of batter to make a small pancake and cook for 1-2 minutes until golden.
10. 10
    Flip the pancake and cook for a further minute or until golden.
11. 11
    Repeat with the remaining batter to make 8 pancakes.
12. 12
    Arrange the pancakes on a plate and top with the smoked mackerel.
13. 13
    Garnish with herbs and serve immediately with spoonfuls fo the reserved horseradish sauce.