TURNIP PANCAKES TOPPED WITH COD AND SMOKED SALMON
Provided by Molly O'Neill
Categories appetizer
Time 2h15m
Yield Four servings
Number Of Ingredients 12
Steps:
- Place the turnips and ginger in a large saucepan and cover with cold water. Add the sesame oil and bring to a boil over medium-high heat. Reduce the heat and simmer until the turnips are tender, about 20 minutes. Drain. Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
- Remove the turnips from the heat. Add the butter and mash with a hand masher until the turnips are slightly lumpy. Stir in the salt, pepper to taste and the flour. Set aside to cool.
- Shape the turnip mixture into 8 3-inch-wide patties. Dust with cornmeal. Cover with a towel and refrigerate for 1 hour. Let stand at room temperature for 30 minutes. Meanwhile, steam the cod fillet until done, about 10 minutes. Cut into 1-inch pieces.
- Spray a large nonstick skillet with olive oil. Heat over medium heat until hot. Add as many of the pancakes as will fit without overcrowding. Cook until browned on both sides, about 3 minutes per side. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked. Top each cake with a piece of cod. Coil the strips of smoked salmon and set 1 atop each piece of cod. Sprinkle minced scallions over all. Serve immediately.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 4 grams, Carbohydrate 26 grams, Fat 6 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 648 milligrams, Sugar 10 grams, TransFat 0 grams
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