Best Horseradish Latkes With Avocado Gravadlax Poached Eggs Recipes

PARSNIP LATKES WITH LOX AND HORSERADISH CREME

Parsnip Latkes with Lox and Horseradish Creme image

A horseradish-flavored creme fraiche brings zip to these crispy homemade latkes, which get a touch of sweetness from the parsnips. Add fresh dill sprigs for a garnish. -Todd Schmeling, Gurnee, Illinois

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield about 3 dozen.

Number Of Ingredients 14

Ingredients

1 pound potatoes, peeled
1 pound parsnips, peeled
2/3 cup chopped green onions
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
Oil for deep-fat frying
1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
1 cup creme fraiche or sour cream
1 tablespoon snipped fresh dill
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon white pepper
Fresh dill sprigs

Steps:

Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper., In an electric skillet, heat 1/8 in. of oil to 375°. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels., Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

Nutrition Facts : Calories 71 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 110mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE

Crab Cakes with Poached Eggs and Horseradish Sauce image

Provided by Eric Greenspan

Categories main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 22

Ingredients

3/4 pound jumbo lump crabmeat, picked over
1/4 cup finely ground panko breadcrumbs
2 scallions, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon chopped dill
1/4 cup mayonnaise
1 large egg
1 lemon, zested and juiced
1 teaspoon kosher salt
Dash cayenne pepper
1/2 cup canola oil
1 fennel, cored
1/4 cup fresh lemon juice
1/4 cup olive oil
Kosher salt
4 large eggs, plus 2 more (see Cook's Note)
1/4 cup cider vinegar
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 heaping tablespoon prepared horseradish, preferably with beets
Kosher salt, for seasoning

Steps:

For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.