Parsnip-Potato Cakes With Smoked Salmon & Horseradish Crme Frache Recipe

Ingredients For Parsnip-Potato Cakes With Smoked Salmon & Horseradish Crme Frache Recipe

• 3 Medium russet potatoes, peeled and shredded
• Salt
• 1 Parsnip, peeled and shredded
• 2 Scallions, Chopped
• 2 Eggs, Lightly Beaten
• 0.25 cup Flour
• Pepper
• Safflower oil, for shallow frying
• 1 cup Creme fraiche
• 0.5 cup About finely chopped mixed fresh parsley, dill, and chives
• 3 tablespoon Prepared horseradish
• 0.5 Juice lemon
• 1 pound Sliced smoked salmon
• 0.5 English Cucumber, Very Thinly Sliced
• 1 Small red onion, very thinly sliced