Turnip Pancakes Topped With Cod And Smoked Salmon

• 8 medium turnips, peeled and cut into 1-inch cubes
• 4 nickel-size slices of fresh ginger, peeled and lightly smashed
• 2 teaspoons Oriental sesame oil
• 2 teaspoons unsalted butter
• 3/4 teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons all-purpose flour
• Cornmeal, for dusting
• 1 small cod fillet
• Olive oil spray
• 1 thin slice smoked salmon, cut into 1/8-inch-thick strips
• 3 tablespoons minced scallions (green part only)

1. Place the turnips and ginger in a large saucepan and cover with cold water.
2. Add the sesame oil and bring to a boil over medium-high heat.
3. Reduce the heat and simmer until the turnips are tender, about 20 minutes.
4. Drain.
5. Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
6. Remove the turnips from the heat.
7. Add the butter and mash with a hand masher until the turnips are slightly lumpy.
8. Stir in the salt, pepper to taste and the flour.
9. Set aside to cool.
10. Shape the turnip mixture into 8 3-inch-wide patties.
11. Dust with cornmeal.
12. Cover with a towel and refrigerate for 1 hour.
13. Let stand at room temperature for 30 minutes.
14. Meanwhile, steam the cod fillet until done, about 10 minutes.
15. Cut into 1-inch pieces.
16. Spray a large nonstick skillet with olive oil.
17. Heat over medium heat until hot.
18. Add as many of the pancakes as will fit without overcrowding.
19. Cook until browned on both sides, about 3 minutes per side.
20. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked.
21. Top each cake with a piece of cod.
22. Coil the strips of smoked salmon and set 1 atop each piece of cod.
23. Sprinkle minced scallions over all.
24. Serve immediately.

cubes, ginger, sesame oil, unsalted butter, salt, freshly ground pepper, allpurpose, cornmeal, cod fillet, olive oil spray, thin slice smoked salmon, scallions

Taken from cooking.nytimes.com/recipes/7861 (may not work)