Potato-Apple Pancakes with Smoked Salmon and Horseradish Recipe

June 24, 2008 in Recipes by danky

Makes about 16.

INGREDIENTS

1pound russet potatoes, peeled, cut into 1 1/2-inch pieces

1medium onion, peeled, quartered

12-inch cube peeled celery root (celeriac)

1medium granny smith apple (unpeeled), quartered, cored

1large egg

1green onion, finely chopped

1tablespoon chopped fresh marjoram

3/4teaspoon salt

1/2teaspoon ground black pepper

1/4cup all purpose flourvegetable oil (for frying)garnishes

18-ounce container crème fraîche or sour cream

2tablespoons drained prepared white horseradish

8ounces thinly sliced smoked salmon

chopped fresh chives

DIRECTIONS

Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.

Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.

Mix cr&egraveme fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.