Turnip Pancakes Topped With Cod And Smoked Salmon

Ingredients

• 8 medium turnips, peeled and cut into 1-inch cubes
• 4 nickel-size slices of fresh ginger, peeled and lightly smashed
• 2 teaspoons Oriental sesame oil
• 2 teaspoons unsalted butter
• ¾ teaspoon salt
• Freshly ground pepper to taste
• 6 tablespoons all-purpose flour
• Cornmeal, for dusting
• 1 small cod fillet
• Olive oil spray
• 1 thin slice smoked salmon, cut into 1/8-inch-thick strips
• 3 tablespoons minced scallions (green part only)

Four servings

Preparation

1. Place the turnips and ginger in a large saucepan and cover with cold water. Add the sesame oil and bring to a boil over medium-high heat. Reduce the heat and simmer until the turnips are tender, about 20 minutes. Drain. Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
2. Remove the turnips from the heat. Add the butter and mash with a hand masher until the turnips are slightly lumpy. Stir in the salt, pepper to taste and the flour. Set aside to cool.
3. Shape the turnip mixture into 8 3-inch-wide patties. Dust with cornmeal. Cover with a towel and refrigerate for 1 hour. Let stand at room temperature for 30 minutes. Meanwhile, steam the cod fillet until done, about 10 minutes. Cut into 1-inch pieces.
4. Spray a large nonstick skillet with olive oil. Heat over medium heat until hot. Add as many of the pancakes as will fit without overcrowding. Cook until browned on both sides, about 3 minutes per side. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked. Top each cake with a piece of cod. Coil the strips of smoked salmon and set 1 atop each piece of cod. Sprinkle minced scallions over all. Serve immediately.

2 hours 15 minutes