Should you happen to get your hands on some sustainably farmed sturgeon, what better way to indulge than with a warming veggie pancake? Monterey Bay Aquarium‘s recipe strikes just the right note of healthy decadence – for those of you still keeping resolutions.
- 6 tablespoons sour cream or Greek yogurt
- 1 tablespoon prepared white horseradish
- 1 tablespoon chopped fresh dill
- 1 large egg, beaten to blend
- 3 large green onions, chopped
- 3/4 pound russet potatoes, peeled
- 1/2 pound parsnips, peeled
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon coarse kosher salt
- Generous amount of freshly ground black pepper
- 1/2 teaspoon baking powder
- Olive oil as needed for frying
- 1/3 pound smoked sturgeon, thinly sliced
- Fresh dill sprigs (garnish)
Spoon the sour cream or yogurt into a small bowl and mix in the horseradish and dill.
Combine the egg and green onions in a medium bowl. Using the large holes on a box grater or a food processor, shred the potatoes and parsnips into a large bowl. Transfer the mixture to a clean kitchen towel. Gather the towel around the vegetables and squeeze out the liquid. Add the grated vegetables to the egg mixture and stir in the lemon juice, salt, pepper and baking powder.
Preheat the oven to 200ºF.
Heat 2 tablespoons of oil in a heavy, large skillet over medium heat. Add 1/4 cup of the potato mixture and flatten with the back of a spoon into a 3 to 3 1/2-inch diameter round. Repeat, forming 2 more pancakes. Cook until brown and crisp, occasionally pressing down with a spatula, about 2 minutes each side.
Transfer pancakes to a baking sheet and keep warm in the oven. Cook the remaining mixture in batches, adding more oil to the pan as needed.
Divide pancakes among warmed plates. Top each with a slice of sturgeon, a dollop of sauce and a dill sprig, and serve.