Grated celeraic brings a new twist to pancakes. Each pancake is topped with rolled, smoked salmon slices and a spicy/tart horseradish cream.
2⁄3 cup sour cream
3 tbsp. prepared horseradish
2 1⁄2 lb. celery root, peeled and coarsely grated
1 cup onion, finely chopped
1⁄3 cup chives, chopped
2 large eggs, beaten
12 oz. smoked salmon, thinly sliced, rolled
Snipped chives, for garnish
Diced beets, if desired
1. In a small bowl, combine sour cream and horseradish. Season, cover and reserve refrigerated.
2. In a large bowl, combine celery root, onion and chives. Stir in eggs to coat; season.
3. In a skillet over medium heat, fry portions of celery root mixture in hot oil, pressing down gently. Cook until golden brown, about 5 min. each side. Drain well.
4. Per order: Top one pancake with 2 smoked salmon roll-ups and a generous dollop of reserved horseradish cream. Garnish with snipped chives and serve with a side of diced beets, if desired.