Parsnip Pancakes With Smoked Fish And Caper Sour Cr

Name: Parsnip Pancakes With Smoked Fish And Caper Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sour cream; 1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish; 2 tablespoons chopped dill; 2 tablespoons drained capers; 4 large parsnips, peeled and grated; 1 large baking potato, peeled and grated; 1 large egg, beaten; 2 tablespoons all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon fresh ground pepper; vegetable oil, for frying; 6 -8 ounces sliced smoked fish fillet, such as sable or 6 -8 ounces salmon

Servings: persons

3/4 cup sour cream
1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish
2 tablespoons chopped dill
2 tablespoons drained capers
4 large parsnips, peeled and grated
1 large baking potato, peeled and grated
1 large egg, beaten
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
vegetable oil, for frying
6 -8 ounces sliced smoked fish fillet, such as sable or 6 -8 ounces salmon

1
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.
2
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.
3
Transfer the parsnip mixture to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
4
Preheat the oven to 300u00b0. Heat 1/8 inch of vegetable oil in a large cast-iron skillet.
5
Drop rounded tablespoons of the pancake batter into the skillet, spacing them evenly and pressing lightly to flatten.
6
Cook the pancakes over moderate heat until browned and crisp, about 4 minutes per side.
7
Drain the pancakes on a paper towel-lined platter, then transfer them to a baking sheet and keep warm in the oven.
8
Arrange 4 pancakes on each plate.
9
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.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup sour cream, 1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish, 2 tablespoons chopped dill, 2 tablespoons drained capers, and more.

Yes, Parsnip Pancakes With Smoked Fish And Caper Sour Cream falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Parsnip Pancakes With Smoked Fish And Caper Sour Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions