Sunday, February 3

Parsnip Latke, Severn & Wye Smoked Salmon, Sour Cream & Chives

Just the most delicious foil for this outstanding locally smoked salmon from the Severn & Wye Smokery ( Latke are a Jewish version of a Rosti, which is a Swiss version of a hash brown, which is an American version of a potato cake...... 

Ok, there are numerous versions, but it is the parsnip that make these ones outstanding. A perfect late Sunday breakfast or that ghastly American invention - brunch. Makes four latke (enough for two):

Maris piper - 200g grated weight
Parsnip - 100g grated weight
1 egg white
1 tbsp corn flour
1 spring onion - very finely chopped
Salt and pepper
A splash of vegetable oil and a knob of butter
A small handful of chopped chives
Sour cream - 4 tbsp
Severn & Wye smoked salmon - 100g

Peel and grate the potato and parsnip. Place over a colander and give the gratings a good squeeze to remove as much liquid as possible. Transfer to a bowl and add the egg, corn flour, spring onion and a good seasoning of salt and pepper. Mix well.

Heat the oil and butter in a large non-stick frying pan over a medium heat. Divide the potato mixture into four. When the butter is foaming, add one portion of the potato mix to the pan spreading out to a ragged circle approx. 3 inches in diameter. Repeat for the other three portions and gently fry until deeply golden on one side. Don't rush it as you want a crispy finish which is only achieved by controlled heat. Flip the latkes and fry to the same colour. When cooked, drain quickly on kitchen paper then plate and top with the smoked salmon, sour cream and chives. 

1 comment:

Jean | Delightful Repast said...

Steve, I'm always looking for a way to use parsnips. Will definitely be trying this. Most American readers will not know that 'Maris piper' is a floury (as opposd to waxy) potato not available here. To them I would suggest a Russet or Idaho potato.