THEME: Parsnip Pancakes with Smoked Fish and Caper Sour Cream
Jamie R
SERVES: 4
At Flea St. We 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.
3/4 cup sour cream
1/2 cup plus 2 tablespoons grated red onion, plus 2 tablespoons
minced red onion, for garnish
2 tablespoons chopped dill
2 tablespoons drained capers
4 large parsnips, peeled and grated
1 large baking potato, peeled and grated
1 large egg, beaten
2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Vegetable oil, for frying
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