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
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