This twist on traditional potato pancakes gets sweetness from parsnips and a hint of tartness from the apple, plus garnishes that add more levels of flavor. Eggs replace flour as the binder, making this version gluten free as well.
Ingredients
- 12 ounces red potatoes, scrubbed but not peeled
- 1 medium yellow onion, about 8 ounces
- 1 large Granny Smith apple, washed
- 6 ounces parsnips, peeled
- 3 large eggs
- 4 tablespoons extra virgin olive oil, divided use, plus more as needed
- 2 teaspoons coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup skyr, sour cream, or mascarpone
- 4 ounces thinly sliced smoked salmon, cut into 32 pieces
- A few springs of fresh dill
- Additional garnishes: capers, salmon roe or another caviar, diced red onion
Directions
Step 1
Using the grating blade of a food processor or a large box grater, finely grate the potatoes, onion, apple, and parsnips. Transfer to a very large bowl and mix well. Add the eggs, the 2 tablespoons olive oil, salt, and pepper, and toss thoroughly. Preheat your oven to 250°F and line a rimmed sheet pan with paper towels.
Step 2
Heat a large frying pan over medium heat. When hot, add 2 tablespoons of olive oil. Using a 1/4 cup measure as a scoop, make a layer of pancakes, flattening them slightly with the back of the measure. Cook over medium heat until they brown on the bottom, flip, and continue cooking until the underside browns and crisps. Transfer to the sheet pan and place in the oven to keep warm. Repeat with the rest of the mixture, adding more oil to the pan as needed.
Step 3
To serve, top each pancake with a dollop of skyr, sour cream, or mascarpone; a piece of smoked salmon; a snippet of dill; and a few capers, roe, or another caviar, if desired.
Yields 8 servings