Parsnip Latkes with Lox & Horseradish Creme

1 lb. potatoes, peeled • 1 lb. parsnips, peeled • ⅔ cup chopped green onions • 2 large eggs, lightly beaten • 1 tsp. salt • ½ tsp. pepper • Oil for deep-fat frying • 1 cup creme fraiche or sour cream • 1 Tbsp. snipped fresh dill • 1 Tbsp. prepared horseradish • ¼ tsp. salt • ⅛ tsp. white pepper • 1 pkg. (3 oz.) smoked salmon or lox, cut into ½-in.-wide strips • Fresh dill sprigs • Lemon wedge, optional Coarsely grate potatoes and parsnips. Place grated vegetables on a double thickness of cheesecloth; bring up corners and squeeze out any liquid. Transfer to a large bowl; stir in the onions, eggs, salt and pepper. In an electric skillet, heat ⅛ in. oil to 375°. Drop potato mixture…

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Taste of Home (Digital) - 1 Issue, December/January 2022

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