Parsnip Pancakes W/ Smoked Salmon & Caper Sour Cream
Seth Price
ingredients
- Caper Sour Cream
- 3/4 cup sour cream
- 2 Tbsp grated red onion
- 1T chopped dill (fresh)
- 2 Tbsp capers drained
- Pancakes
- 4 lg parsnips, peeled & grated
- 1 lg baking potato, peeled & grated
- 1 lg egg, beaten
- 1/2 cup grated red onion
- 2 Tbsp all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1 Tbsp chopped dill (fresh)
directions
- 1
Caper Sour Cream In a sm bowl, combine the sour cream with the grated red onion, dill, and the capers; cover and refrigerate overnight
- 2
Pancakes In a colander set in the sink, combine grated red onion, with the parsnips and potato. Let stand for 15 minutes, then squeez to remove any excess liquid. Transfer the vegetables to a med bowl and add the egg, flour, baking powder, salt & pepper. Mix throughly
- 3
Heat 1/8" of vegetable oil in a lg cast iron skillet. Drop rounded Tbsp of the pancake batter into the skillet, spacing them evenly and pressing slightly to flatten. Cook the pancakes over moderate heat until browned and crisp, about 4 min. per side. Drain on paper towel
- 4
Arrange 4 pancakes on a plate with 1 1/2 oz of smoked salmon and a dollop of caper sour cream alongside. Garnish with chopped dill and minced red onion.
Source: Seth Price
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