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1
Preheat oven to 325F.
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2
Place baking sheet in oven.
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3
Place colander in large bowl.
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4
Line colander with kitchen towel.
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5
Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time.
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6
Transfer potato mixture to towel.
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7
Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid.
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8
Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend.
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9
Mix in flour.
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10
Pour enough vegetable oil into heavy large skillet to cover bottom.
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11
Heat oil over medium-high heat.
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12
Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake.
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13
Using bottom of metal spatula, flatten each mound to 3-inch round.
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14
Fry until cooked through and crisp, about 3 minutes per side.
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15
Transfer pancakes to baking sheet in oven to keep warm.
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16
Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
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17
Mix creme fraiche and horseradish in small bowl.
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18
Arrange 2 pancakes on each plate.
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19
Garnish pancakes with dollop of horseradish cream and smoked salmon.
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20
Sprinkle with chives and serve.
