Ingredients
1 pound potatoes, peeled1 pound parsnips, peeled2/3 cup chopped green onions2 large eggs, lightly beaten1 teaspoon salt1/2 teaspoon pepperOil for deep-fat frying1 cup creme fraiche or sour cream1 tablespoon snipped fresh dill1 tablespoon prepared horseradish1/4 teaspoon salt1/8 teaspoon white pepper1 package (3 ounces) smoked salmon or lox, cut into 1/2-inch-wide stripsFresh dill sprigs Lemon wedges, optional
Preparation
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.
In an electric skillet, heat 1/8 in. oil to 375°. 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.
Combine creme fraiche, dill, horseradish, salt and pepper. Top latkes with a dollop of creme fraiche mixture, folded strips of salmon and sprigs of dill. If desired, serve with lemon wedges.
