Potato-Parsnip Pancakes with Smoked Salmon Recipe

Name: Potato-Parsnip Pancakes with Smoked Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Mix creme fraiche, horseradish and 1 tablespoon parsley in small bowl.
2
(Can be made 3 hours ahead.
3
Cover and chill.)
4
Preheat oven to 250F.
5
Coarsely grate potatoes and parsnips into medium bowl.
6
Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley.
7
Season with salt and pepper.
8
Mix in egg.
9
Divide potato mixture into 4 equal portions.
10
Heat 1 tablespoon oil in medium nonstick skillet over medium heat.
11
Add 1 potato portion to skillet; flatten to 5-inch round.
12
Cook until golden brown on bottom, about 5 minutes.
13
Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes.
14
Transfer to ovenproof platter and place in oven to keep warm.
15
Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
16
Place 1 pancake on each of 4 plates.
17
Arrange 3 salmon slices atop each.
18
Top pancakes with dollop of creme fraiche mixture.
19
Sprinkle with remaining 1 tablespoon chives and serve immediately.

916

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 tablespoons creme fraiche or sour cream, 2 tablespoons prepared white horseradish, 2 tablespoons chopped fresh parsley, 3/4 pound russet potatoes, peeled, and more.

Yes, Potato-Parsnip Pancakes with Smoked Salmon 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.

Potato-Parsnip Pancakes with Smoked Salmon

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