Parsnip Pancakes With Smoked Fish And Caper Sour Cream

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

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

Recipe

• 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 300°. 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.