Potato-Parsnip Pancakes with Smoked Salmon

• 6 tablespoons creme fraiche or sour cream
• 2 tablespoons prepared white horseradish
• 2 tablespoons chopped fresh parsley
• 3/4 pound russet potatoes, peeled
• 1/2 pound parsnips, peeled
• 1/2 cup finely chopped onion
• 3 tablespoons chopped chives
• 1 large egg, beaten to blend
• 4 tablespoons olive oil
• 12 thin slices smoked salmon (about 6 ounces)

1. Mix creme fraiche, horseradish and 1 tablespoon parsley in small bowl.
2. (Can be made 3 hours ahead.
3. Cover and chill.)
4. Preheat oven to 250F.
5. Coarsely grate potatoes and parsnips into medium bowl.
6. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley.
7. Season with salt and pepper.
8. Mix in egg.
9. Divide potato mixture into 4 equal portions.
10. Heat 1 tablespoon oil in medium nonstick skillet over medium heat.
11. Add 1 potato portion to skillet; flatten to 5-inch round.
12. Cook until golden brown on bottom, about 5 minutes.
13. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes.
14. Transfer to ovenproof platter and place in oven to keep warm.
15. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
16. Place 1 pancake on each of 4 plates.
17. Arrange 3 salmon slices atop each.
18. Top pancakes with dollop of creme fraiche mixture.
19. Sprinkle with remaining 1 tablespoon chives and serve immediately.

creme fraiche, parsley, potatoes, parsnips, onion, chives, egg, olive oil, thin

Taken from www.epicurious.com/recipes/food/views/potato-parsnip-pancakes-with-smoked-salmon-1910 (may not work)