Parsnip Pancakes with Smoked Fish and Caper Sour Cream
Transform your brunch game with these irresistible Parsnip Pancakes with Smoked Fish and Caper Sour Cream! These golden, crispy pancakes are made with a delightful blend of grated parsnips and potatoes, offering a subtly sweet and earthy twist on the classic latke. Perfectly complemented by tender, flaky smoked fish, the dish is elevated to gourmet status with a tangy caper sour cream infused with fresh dill and zesty lemon. Simple yet sophisticated, this recipe comes together in under an hour, making it an ideal choice for a special weekend breakfast or lunch. Serve these savory pancakes with lemon wedges and a sprinkle of fresh dill for a beautiful, restaurant-quality plate that’s sure to impress. Whether you're hosting brunch or treating yourself, this recipe delivers on flavor, texture, and presentation!
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Recipe Information
Ingredients
- 500 grams parsnips
- 200 grams potatoes
- 60 grams all-purpose flour
- 2 pieces eggs
- 2 pieces garlic cloves, minced
- 0.5 teaspoons ground black pepper
- 1 teaspoons salt
- 4 tablespoons olive oil (for frying)
- 150 grams smoked fish (such as trout or mackerel), flaked
- 120 grams sour cream
- 2 tablespoons capers, finely chopped
- 1 tablespoon fresh dill, chopped (plus extra for garnish)
- 1 teaspoon lemon zest
- 4 pieces lemon wedges (for serving)
Instructions
Peel the parsnips and potatoes, then grate them using a box grater or food processor fitted with a shredding blade.
Place the grated parsnips and potatoes into a clean kitchen towel and squeeze out as much moisture as possible. This step helps to ensure crisp pancakes.
In a mixing bowl, combine the grated parsnips and potatoes with flour, eggs, minced garlic, salt, and pepper. Mix until well incorporated.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Scoop about 1/4 cup of the parsnip mixture into the skillet and flatten it gently with a spatula to form a pancake approximately 10 cm (4 inches) in diameter. Repeat, frying 3–4 pancakes at a time, depending on the size of your skillet.
Cook each pancake for 3–4 minutes per side, or until golden brown and crispy. Transfer the cooked pancakes to a paper towel-lined plate and keep warm. Repeat with the remaining parsnip mixture, adding more oil to the skillet as needed.
In a small bowl, mix sour cream, chopped capers, fresh dill, and lemon zest. Taste and adjust seasoning, if necessary.
To serve, arrange 2–3 parsnip pancakes on each plate. Top with flaked smoked fish and a generous dollop of caper sour cream.
Garnish with extra dill and serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 37.2 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 10.9 mcg | 54% | |
| Calcium | 528 mg | 41% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3798 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
