Parsnip Latkes With Lox And Horseradish Creme

• 1 pound potatoes, peeled
• 1 pound parsnips, peeled
• 2/3 cup chopped green onions
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Oil for deep-fat frying
• 1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide strips
• 1 cup creme fraiche or sour cream
• 1 tablespoon snipped fresh dill
• 1 tablespoon prepared horseradish
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Fresh dill sprigs

1. Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper.
2. In an electric skillet, heat 1/8 in. of oil to 375u0b0. Drop potato mixture by heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
3. Roll salmon to form rose shapes; set aside. Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture and a salmon rose. Garnish with dill.

potatoes, parsnips, green onions, eggs, salt, pepper, salmon, creme fraiche, dill, horseradish, salt, white pepper, dill sprigs

Taken from www.tasteofhome.com/recipes/parsnip-latkes-with-lox-and-horseradish-creme/ (may not work)