Horseradish Delight
Horseradish Delight
Horseradish Delight
Preparation Time: 30 min
Cooking Time: 5 min
Serves 36
INGREDIENTS
- 1 pound peeled potatoes
- 1 pound peeled parsnips
- 2 large eggs, lightly beaten
- 1 tsp salt
- ½ tsp pepper
- Oil for frying
- 1 cup creme fraiche
- 1 tbsp snipped fresh dill
- 1 tbsp Reese Prepared Horseradish
- 3 oz smoked salmon or lox, cut into ½ inch-wide strips
- Lemon wedges, optional
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DIRECTIONS
- Grate potatoes and parsnips coarsely. Place the grated vegetables on a double layer of cheesecloth, gather the corners, and squeeze out any excess liquid. Transfer to a large bowl, and mix in onions, eggs, salt, and pepper.
- Heat 1/8 inch of oil to 375°F in an electric skillet. Drop heaping tablespoonfuls of the potato mixture into the hot oil, flattening them to form patties. Fry until golden brown, then flip and cook the other side. Drain the latkes on paper towels.
- Mix creme fraiche, dill, prepared horseradish, salt, and pepper. Add a dollop of the creme fraiche mixture, folded salmon strips, and sprigs of dill on top of the latkes. Optionally, serve with lemon wedges.