My F&W
quick save (...)
Parsnip Pancakes with Smoked Fish and Caper Sour Cream
© Reed Davis

Parsnip Pancakes with Smoked Fish and Caper Sour Cream

  • SERVINGS: 4
  • FAST
  • MAKE-AHEAD

At Flea St. Cafe they have vegetable pancakes on the menu for breakfast, lunch and dinner. The sweetness of the parsnips is complemented by the saltiness of the smoked fish, but it's the caper sour cream that makes the whole dish come together.

Plus: More Seafood Recipes and Tips

  1. 3/4 cup sour cream
  2. 1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons minced red onion, for garnish
  3. 2 tablespoons chopped dill
  4. 2 tablespoons drained capers
  5. 4 large parsnips, peeled and grated
  6. 1 large baking potato, peeled and grated
  7. 1 large egg, beaten
  8. 2 tablespoons all-purpose flour
  9. 3/4 teaspoon baking powder
  10. 1/2 teaspoon salt
  11. 1/4 teaspoon freshly ground pepper
  12. Vegetable oil, for frying
  13. 6 to 8 ounces sliced smoked fish, such as sable or salmon
  1. 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.
  2. 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 vegetables to a medium bowl and add the egg, flour, baking powder, salt and pepper. Mix thoroughly.
  3. 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.
  4. 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.
Make Ahead The sour cream topping can be refrigerated for up to 1 day. Serve With A salad of romaine lettuce with tomatoes and olives.

Suggested Pairing

Tangy sour cream and smoked fish dominate here, pointing to a crisp, savory, acerbic white as the best accompaniment. A Sauvignon Blanc from California or France would be perfect.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.