Parsnip Cakes With Smoked Trout, Apple, And Horseradish Cream Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
536
FAT
106%
CHOL
63%
SOD
139%

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Ingredients for 8 servings

1 cup dried bread crumbs

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/4 cup heavy cream

1 large egg, beaten

1 tablespoon dried thyme

1/4 to 1/2 cup vegetable oil, for pan-frying

Pinch cayenne

2 teaspoons Essence, recipe follows

Smoked Trout, Apple, and Horseradish Cream, recipe follows

1 tablespoon cayenne pepper

1/4 cup prepared horseradish

1 tablespoon apple cider vinegar

1/4 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

2 tablespoons finely chopped green onions

8 ounces smoked trout, bones and skin removed, and coarsely flaked

1 tablespoon finely chopped fresh parsley

2 pounds parsnips, peeled and roughly chopped

2 tablespoons olive oil

1 tablespoon black pepper

1/2 teaspoon minced garlic

2 tablespoons garlic powder

1/2 teaspoon salt

1/4 teaspoon salt

1 Gala apple, cored, and finely chopped

2 tablespoons salt

1 tablespoon onion powder

1 cup sour cream

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