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Parsnip Latkes with Smoked Salmon and Caviar

  • Author: Samantha Ferraro
  • Total Time: 25 minutes
  • Yield: 12 latkes 1x


A deluxe take on latkes, mixed with parsnips and adorned with smoked salmon, creme fraîche, and caviar, creating pure indulgence.


Units Scale

Parsnip Latkes:

  • 2 large parsnips (about 1lb, peeled and cut into chunks)
  • 1 large potato (peeled and cut into chunks)
  • 1 small onion (cut into quarters)
  • 1/4 cup matzo meal
  • 2 whole eggs
  • Salt and pepper (to taste)
  • Canola or vegetable oil (fir frying)


  • Creme fraiche (or sour cream + lemon zest)
  • Smoked Salmon
  • Caviar
  • Micro greens


  1. First make the latkes. Shred the parsnip, potatoes and onion using the shredding attachment of your food processor or shred by hand if you prefer.
  2. Use a clean kitchen towel and squeeze out as much liquid as you can, about a handful at a time.
  3. Then add vegetables to a large bowl and mix in the eggs, matzo meal and salt and pepper.
  4. Heat a large skillet over medium heat with canola oil and test with a small piece of batter to see if the oil is hot enough. If it sizzles, it’s ready.
  5. Then use a teaspoon (for mini size) and spoon a mixture of the latke into the hot oil, gently pressing down so it flattens and is even and cook on first side for about 3-4 minutes. Then carefully flip over and cook the other side for another 2-3 minutes until golden brown.
  6. When done, remove to a paper towel lined baking sheet and sprinkle with salt while it’s still hot.
  7. To make the creme fraiche, just mix a bit of lemon zest with the creme fraiche (or sour cream) and set aside.
  8. Top latke with a slice of lox, a dollop a bit of the creme fraiche, caviar and micro greens.
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Keywords: latkes, finger food, smoked salmon, caviar, luxury

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