Parsnip Pancakes With Smoked Fish and Caper Sour Cream

Recipe by UmmBinat
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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