Ingredients for Parsnip Pancakes With Smoked Fish And Caper Sour Cream
- 1/2 cup sour cream
- Red Onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon capers, drained
- 2 large parsnips, peeled and grated (about 2 cups)
- Baking Potato
- 1 large egg
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Fresh Ground Pepper
- 1/8 inch depth in large skillet
- Smoked Fish Fillet
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How to Make Parsnip Pancakes With Smoked Fish And Caper Sour Cream
- **Prepare the Caper Cream:** In a small bowl, combine 1/2 cup sour cream, 2 tablespoons grated red onion, 2 tablespoons chopped dill, and 1 tablespoon drained capers. Cover and refrigerate.
- **Prep the Parsnips:** In a colander, combine 2 cups grated parsnips, 1 cup grated potato, and the remaining 1/4 cup grated red onion. Let stand for 15 minutes, then squeeze to remove excess liquid.
- **Make the Batter:** Transfer the parsnip mixture to a medium bowl. Add 1 large egg, 1/2 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly.
- **Preheat & Cook:** Preheat oven to 300°F (150°C). Heat 1/8 inch of vegetable oil in a large cast-iron skillet over moderate heat.
- **Fry the Pancakes:** Drop rounded tablespoons of batter into the hot skillet, spacing evenly. Press lightly to flatten. Cook for 4 minutes per side, or until golden brown and crisp.
- **Keep Warm:** Drain pancakes on a paper towel-lined plate. Transfer to a baking sheet and keep warm in the oven.
- **Assemble & Serve:** Arrange 4 pancakes per plate. Top with 1 1/2 to 2 ounces flaked smoked fish and a dollop of caper cream. Garnish with remaining chopped dill and minced red onion. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
5g
Fat
30g
Carbs
4g
