Parsnip & Smoked Salmon Canapes

Combine the grated parsnips, onion and apple in a mixing bowl. Add the flour and toss to evenly coat the vegetables. Season with a pinch of salt and pepper.

Whip eggs in a separate bowl and add to the parsnips. Stir to mix all ingredients well.

Heat a heavy gauge frying pan, drizzle with vegetable oil and then spoon in the parsnip mix using a tablespoon and a fork. Use just enough to create a single bite pancake. Press down on the mix to form the pancake shape. Fry on both sides until golden brown. These parsnip rounds can be done a day ahead of time.

To reheat prior to service, place on a cookie sheet and pop into a 375 degrees F oven for 3-4 minutes.

To serve, smear each round with a touch of sour cream. Slice the salmon into small strips and pile a suitable amount on each round. Garnish with a sprig of dill and serve immediately.