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_s tory_type=1&category=1&startrow=91>


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