Ingredients Jump to Instructions ↓

  1. 1 lbs parsnip s, grated

  2. 1 small red onion , grated

  3. 1 small Granny Smith apple , peeled, cored and grated

  4. 1 egg , whisked

  5. 2 tbsp unbleached all-purpose flour fine sea salt , freshly ground black pepper and nutmeg, to taste

  6. 1/2 C grapeseed oil

  7. 1/4 lbs smoked salmon (lox) cut into bite-sized pieces

  8. 1/4 C creme frâiche

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine the parsnips, onion, apple, egg and flour. Season to taste with salt, pepper, and nutmeg.

  2. In a large frying pan, heat ¼ cup of the oil until very hot, but not smoking. Form the fritter mixture into ½ inch patties, about ⅛ inch thick and gently drop into the pan. Do not overcrowd the pan. Cook over medium heat 2-3 minutes per side until crisp and golden. Repeat with the remaining fritters, adding more oil to the pan as needed. Transfer the finished fritters to a paper towel-lined plate to drain.

  3. To serve, place a piece of salmon on each fritter. Top with a dollop of crème frâiche. Serve warm or at room temperature.


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