Name: Parsnip Latkes with Yogurt, Smoked Salmon & Avocado-Radish Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ heads butter (Boston) lettuce; 3 eggs; 1 small bunch fresh dill; 3 lemons; 6 medium parsnips; 1 ½ cups plain Greek yogurt; 1 ½ bunches radish; 3 (113 g) pkgs smoked salmon; 1 ½ medium yellow onions; all-purpose flour; baking powder; black pepper; extra virgin olive oil; salt

Parsnip Latkes with Yogurt, Smoked Salmon & Avocado-Radish SaladParsnip Latkes with Yogurt, Smoked Salmon & Avocado-Radish Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 ½ heads butter (Boston) lettuce

3 eggs

1 small bunch fresh dill

3 lemons

6 medium parsnips

1 ½ cups plain Greek yogurt

1 ½ bunches radish

3 (113 g) pkgs smoked salmon

1 ½ medium yellow onions

all-purpose flour

baking powder

black pepper

extra virgin olive oil

salt

Instructions

Wash and dry the fresh produce.

Zest and juice half of the lemons into a small bowl. Juice remaining lemons into a large bowl and set aside.

Add yogurt, salt, and pepper to the small bowl with the lemon, then stir to combine the sauce. Set aside.

Add oil, salt, and pepper to the large bowl with the lemon juice. Whisk to combine the dressing and set aside.

Place eggs, baking powder, salt, and pepper in another large bowl. Whisk to combine.

Peel, trim, and coarsely grate parsnips. Add to the bowl with the egg mixture.

Peel, halve, and coarsely grate onions. Add to the bowl.

Preheat a large skillet over medium heat.

While the skillet heats up, shave dill leaves off the stems; discard stems and roughly chop the leaves. Add half to the bowl, along with flour, and stir to combine the latke mixture. (Reserve remaining dill for serving.)

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, using a ¼-cup measure, drop batter into the skillet, spacing scoops a few inches apart; press down to form ½-inch thick fritters. Cook, flipping once, until latkes are golden brown, 3-5 minutes. Remove to a paper towel-lined plate.

Meanwhile, trim and thinly slice radishes. Add to the bowl with the dressing.

Chop (or tear) lettuce leaves into bite-sized pieces. Add to the bowl, toss to combine the salad, and set aside.

Halve and pit avocados; using a spoon, scoop out the flesh and thinly slice. Season with salt and pepper.

Chop or tear smoked salmon into bite-sized pieces.

To serve, divide latkes and salad between plates. Top latkes with yogurt sauce, salmon, and reserved dill. Top salad with avocado and enjoy!

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