Parsnip-Potato Cakes with Dill and Smoked Salmon

December 26, 2013

Shredded parsnip adds a sweet element to earthy potato in this delicious recipe for crispy potato pancakes, topped with a dill creme fraiche sauce and swirls of smoked salmon. The Hungry Goddess uses dill pollen in this recipe, but if you can’t find dill pollen near you, use fresh (or dried) dill weed in the creme fraiche — just add in small amounts so it’s not overpowering.

Potato Parsnip Pancakes with Dill Creme Fraiche & Smoked Salmon


4 small to medium potatoes peeled and shredded
2 parsnips shredded/grated
⅔ cup of oil for frying
½ large white onion chopped finely
1 egg
1 teaspoon of dill pollen for potato mix
1 – 2 tablespoons of dill pollen for creme fraiche mix
½ cup of Creme Fraiche
3-4 tablespoons of flour
¼ pound of smoked salmon for garnish
Salt and pepper

Click here for full instructions.

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