POTATO PARSNIP PANCAKES w/SMOKED SALMON

By BobD

Ingredients

• 4 SERVINGS
• 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)

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

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.