Parsnip Pancakes With Smoked Fish And Caper Sour Cream Recipes

PARSNIP PANCAKES WITH SMOKED FISH AND CAPER SOUR CREAM

Steps:

• In a small bowl, combine the sour cream with 2 tablespoons of the grated red onion, 1 tablespoon of the dill and the capers; cover and refrigerate.
• In a colander set in the sink, combine the remaining 1/2 cup of grated red onion with the parsnips and potato. Let stand for 15 minutes, then squeeze to remove any excess liquid.
• Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
• Preheat the oven to 300°. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
• Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
• Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
• Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
• Arrange 4 pancakes on each plate.
• Place 1 1/2 to 2 ounces of the smoked fish and a dollop of caper sour cream alongside. Garnish with the remaining dill and minced red onion and serve.

PARSNIP PANCAKES

Steps:

• In a large saucepan, bring 2 quarts salted water to a boil and add parsnips. Return water to a boil and boil parsnips 3 minutes. Drain parsnips well. In a food processor fitted with coarse grating disk or on a hand grater, grate parsnips and onion coarsely.
• Line a baking sheet with waxed paper. In a bowl, stir together parsnips, onion, and egg and stir in spices and salt. Add flour, stirring until just combined, and form mixture into eight 1/2-inch-thick cakes (each about 3 inches in diameter), transferring them as formed to prepared baking sheet.
• In a large heavy skillet heat oil and butter over moderately high heat until foam subsides and saute pancakes in 2 batches until golden, about 5 minutes on each side, transferring them as cooked to paper towels to drain. Pancakes may be kept warm 15 minutes in a 200 degree oven F.

SIMPLE PARSNIP PANCAKES

Steps:

• Combine parsnips, eggs, onion, olive oil, salt, rosemary, and black pepper together in a bowl until batter is combined and lumpy.
• Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until pancakes are brown and crispy on the edges, 6 to 7 minutes per side.

POTATO-PARSNIP PANCAKES WITH SMOKED SALMON

Steps:

• Mix crème fraîche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 250°F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg.
• Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
• Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of crème fraîche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately.