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Parsnip Cakes With Smoked Trout, Apple, Horseradish Cream
Ingredients
- 2 lb parsnips peeled, and
- roughly minced
- 1/4 c. heavy cream
- 3 Tbsp. unsalted butter
- 1/2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 c. dry bread crumbs
- 2 tsp Emeril's Essence
- (see Bayou Blast recipe)
- 1/4 c. vegetable oil - (to 1/2) for pan-frying
- 1 lrg egg beaten
- 1 c. lowfat sour cream
- 1/4 c. prepared horseradish
- 1/2 tsp chopped garlic
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. finely-minced green onions
- 1 Tbsp. finely-minced fresh parsley
- 1/4 tsp salt
- 1 pch cayenne
- 1 x Gala apple cored, and
- finely minced
- 8 ounce smoked trout bones and skin
- removed, and coarsely flaked
Directions
- Place the parsnips in a pot, with sufficient water to cover by 1-inch. Bring to a boil and cook till tender, about 20 min.
- Drain and transfer to a large bowl. Mash with a potato masher with the cream, butter, salt, and pepper. Let sit till cold sufficient to handle. Form into small cakes, about 3 inches in diameter and 1-inch high.
- In a shallow bowl, combine the breadcrumbs with the Essence. Heat 1/4 c. of oil in a large skillet over medium-high heat.
- Brush the cakes on both sides with the beaten egg and dip into the breadcrumbs. In batches, pan-fry the cakes in the warm oil till golden on both sides, adding more oil as needed.
- Remove from the pan and serve immediately with the Smoked Trout, Apple And Horseradish Cream. (Makes 8 cakes)
- Smoked Trout, Apple, And Horseradish Cream: In a small bowl, whisk the cream, horseradish, garlic, oil, and vinegar till well blended. Add in the green onions, parsley, salt, and cayenne pepper, and mix well. Mix in the apple and trout, and adjust seasoning to taste. Serve on top of the Parsnip Cakes.
- This recipe yields 4 servings.
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