Parsnip-Potato Cakes with Smoked Salmon & Horseradish Crème Fraîche

This comforting recipe is a BLD, which means it's great for breakfast, lunch, or dinner.
By Rachael Ray ,

Photography By Tara Donne

Recipe by Rachael Ray

4 Servings

Ingredients

  • 3 medium russet potatoes, peeled and shredded

  • Salt

  • 1 parsnip, peeled and shredded

  • 2 scallions, chopped

  • 2 eggs, lightly beaten

  • 1/4 cup flour

  • Pepper

  • Safflower oil, for shallow frying

  • 1 cup crème fraîche

  • About 1/2 cup finely chopped mixed fresh parsley, dill, and chives

  • 3 tbsp. prepared horseradish (I like Gold’s)

  • Juice of 1/2 lemon (about 2 tbsp.)

  • 1 lb. sliced smoked salmon (I like Scottish salmon)

  • 1/2 English cucumber, very thinly sliced

  • 1 small red onion, very thinly sliced

  • Capers in brine, drained, for serving

Preparation

1. Preheat the oven to 225°. Place the potatoes in a strainer; season with salt. Let stand for 10 minutes, then wring or press out any excess liquid. Transfer the potatoes to a bowl. Add the parsnip, scallions, eggs, and flour; season with pepper. Mix well.

2. In a large skillet, heat about 1/8 inch of oil over medium to medium-high. When the oil begins to ripple, add four 1/2-cup mounds of the potato mixture to the skillet, spacing the mounds evenly apart. Using a fork, flatten the mounds into patties. Cook the cakes until deep golden, about 5 minutes per side. Transfer to a wire rack set inside a baking sheet to drain; place in the oven to keep warm. Repeat with the remaining potato mixture for a total of 8 cakes.

3. In a small bowl, whisk the crème fraîche, herbs, horseradish, and lemon juice for the sauce; season.

4. To serve, divide the parsnip-potato cakes, smoked salmon, cucumber, and onion among 4 plates. Top with a fat dollop (or two) of the sauce and capers.

Nutrition Information

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