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1 pound russet potatoes, peeled and cut into 1-1/2" pieces
Garnishes:
Preheat oven to 325°F. Place baking sheet in oven.
Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root, and apple at the same time.
Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid.
Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
Pour enough vegetable oil into heavy large skillet to cover bottom.
Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3" round. Fry until cooked through and crisp, about 3 minutes per side.
Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
Mix creme fraiche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon.
Sprinkle with chives and serve.
Poster's Notes:
Posted by Brenda Gierczak
Nutritional Info Per Serving: N/A
1 medium onion, peeled and quartered
1 2" cube peeled celery root (celeriac)
1 medium Granny Smith apple, unpeeled, quartered and cored
1 large egg
1 green onion, finely chopped
1 tbsp. chopped fresh marjoram
3/4 tsp. salt
1/2 tsp. ground black pepper
1/4 cup all-purpose flour
Vegetable oil (for frying)
1 8-ounce container creme fraiche or sour cream
2 tbsp. white horseradish, drained, prepared
8 ounces smoked salmon, thinly sliced
Fresh chives, chopped
A variation on latkes! These are yummy.