Smoked Salmon Brunch Bowls with Parsnip Latkes

A marriage of two of my favourite things.. BOWLS & BRUNCH! 🥰 Veggie packed latkes, soft boiled eggs, smoked salmon.. I mean what's not to love?

Fare Thee Well Smoked Salmon Brunch Bowl with Parsnip Latkes


This is the perfect recipe for your next girls brunch, the holidays or just a quite Sunday!


The parsnip latkes recipe in this bowl is a twist on classic potato latkes and quite honestly I may never make potato latkes again! I'm obsessed with the flavour of these parsnip ones!


Smoked Salmon Brunch Bowls with Parsnip Latkes

Makes 2 bowls


What you'll need:

Parsnip Latkes

1/4 cup chopped fresh parsley

2 large eggs

2 tsp dijon mustard

1 lb parsnips, peeled & grated using a box grater

1 small onion, grated

1/2 cup + 2 tbsp seasoned bread crumbs (if using plain bread crumbs add 1 tsp salt, 1/2 tsp black pepper 1/2 tsp garlic powder to the mixture)

Grapeseed oil, or other neutral oil for frying


2 large eggs


Bowls

Smoked salmon or lox

Cucumber, sliced

Picked Red Onion (or raw)

Capers

Sour cream



Steps:


In a large bowl whisk together 1/4 cup chopped fresh parsley, 2 large eggs & 2 tsp dijon mustard. Add 1 lb grated parsnips, 1 small grated onion & 2/3 cup seasoned breadcrumbs to the bowl. Mix to combine.


Set a large non-stick frying pan over medium heat. Add 2 tbsp grapeseed oil to the pan and heat for 1-2 minutes. Take 2 heaped tablespoons of the mixture in your hands and flatten into a patty. Fry each latke until golden brown and crisp. about 4-5 minutes on each side. If they are browning too quickly turn the heat down a bit. Transfer to a plate or baking sheet lined with paper towel to drain.


While you are frying the latkes, bring a small pot of water to a boil. Once boiling, reduce to a gentle simmer & gently submerge 2 large eggs in the boiling water, cook for 6 minutes. Immediately remove the eggs from the pot and submerge them in ice water for 2 minutes. Remove from the water and gently peel off the shells.


Assemble your bowls with parsnip latkes, halved soft boiled eggs, sliced cucumber, capers, picked red onion, smoked salmon & a dollop of sour cream.




Brunch is life!

Chef Jill's Signature

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