"Parsnip-Potato Cakes with Smoked Salmon & Horseradish Cr\u00e8me Fra\u00eeche" – Rachael Ray

Ingredients

• 3 medium russet potatoes, peeled and shredded
• Salt
• 1 parsnip, peeled and shredded
• 2 scallions, chopped
• 2 eggs, lightly beaten
• ¼ cup flour
• Pepper
• Safflower oil, for shallow frying
• 1 cup crème fraîche
• About 1/2 cup finely chopped mixed fresh parsley, dill, and chives
• 3 tbsp. prepared horseradish (I like Gold’s)
• Juice of 1/2 lemon (about 2 tbsp.)
• 1 lb. sliced smoked salmon (I like Scottish salmon)
• ½ English cucumber, very thinly sliced
• 1 small red onion, very thinly sliced
• Capers in brine, drained, for serving