Parsnip Latkes with Smoked Haddock & Poached Egg Recipe

In a large bowl, combine grated parsnips, chopped onion, eggs, flour, salt, pepper, and paprika. Mix well until combined.

Heat a large non-stick frying pan over medium heat and add a drizzle of oil. Spoon 1/4 cup of the parsnip mixture into the pan, pressing down lightly to form a pancake shape. Repeat with the remaining mixture, cooking 2-3 latkes at a time.

Cook the latkes for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Keep warm in the oven while you prepare the rest of the dish.

In a separate pan, heat a little oil and cook the smoked haddock fillets for about 3-4 minutes on each side until cooked through and lightly browned.

While the haddock is cooking, bring a large pot of water to a gentle simmer and add the white vinegar. Carefully crack the eggs into the simmering water and poach for about 3-4 minutes, or until the whites are set and the yolks are still slightly runny.

To serve, place a parsnip latke on each plate, top with a smoked haddock fillet, and carefully place a poached egg on top. Garnish with fresh dill and season with salt and pepper to taste.