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

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.