Parsnip & Smoked Salmon Canapes
 
serves 24-36 
 
3 - 4   parsnips, medium size, peeled and grated
1/4   onion, small, grated
1/4   granny smith apple, peeled and grated
1/3 cup  all purpose flour
2   whole eggs
  salt and pepper sour cream
4 oz.  smoked salmon, sliced thin
  fresh dill sprigs
 
combine the grated parsnips, onion and apple in a mixing bowl. add the 
flour and toss to evenly coat the vegetables. season with a pinch of 
salt and pepper. whip eggs in a seperate bowl and add to the parsnips. 
stir to mix all ingredients well. heat a heavy gauge frying pan, drizzle 
with vegetable oil and then spoon in the parsnip mix using a tablespoon 
and a fork. use just enough to create a single bite pancake. it's o.k. 
to press down on the mix to form the pancake shape. fry on both sides 
until golden brown. these parsnip rounds can be done a day ahead of 
time. to reheat prior to service, place on a cookie sheet and pop into a 
375 degree oven for 3-4 minutes. to serve, smear each round with a touch 
of sour cream. slice the salmon into small strips and pile a suitable 
amount on each round. garnish with a sprig of dill and serve 
immediately. 
 
hints: 
these canape's are also quite good when topped with a pile of smoked 
trout. this recipe makes about 24-36 rounds, depending on the size you 
choose to make them. you can also make the pancakes larger and serve 
them as a plated appetizer. 
 
source: 
<http://www.rnews.com/food/recipe_2004.cfm?id=254&rnews_story_type=37&floyd_story_type=1&category=1&startrow=91> 
 
 
-- 
(ID: 1128) Mirror: rec.food.recipes: Mon, Oct 3, 2005


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