You may also like
Categories:Viewed: 48 - Published at: 2 years ago
Ingredients
- 6 tablespoons creme fraiche or sour cream
- 2 tablespoons prepared white horseradish
- 2 tablespoons chopped fresh parsley
- 3/4 pound russet potatoes, peeled
- 1/2 pound parsnips, peeled
- 1/2 cup finely chopped onion
- 3 tablespoons chopped chives
- 1 large egg, beaten to blend
- 4 tablespoons olive oil
- 12 thin slices smoked salmon (about 6 ounces)
Method
- Mix creme fraiche, horseradish and 1 tablespoon parsley in small bowl.
- (Can be made 3 hours ahead.
- Cover and chill.)
- Preheat oven to 250F.
- 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 creme fraiche mixture.
- Sprinkle with remaining 1 tablespoon chives and serve immediately.
