Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed.
1 large celery root, about 3/4 pound trimmed, shredded (C=12g) (P=2g) (F=3g) 1 bunch scallions, stalks cut into julienne on bias (C=6g) 1 whole egg, beaten (C=0g) (P=4g) 3 tablespoons whole-wheat flour (C=16g) (P=2g) (F=3g) 1 teaspoon baking powder (C=0g) 1 teaspoon sea salt or to taste (C=0g) 1/2 teaspoon freshly ground black pepper (C=.8g) 2 tablespoons virgin olive oil (C=0g) 8 ounces smoked salmon or other smoked fish, trimmed of skin and dark tissue, sliced very thin (C=0g) (P=48g) 4 tablespoons sour cream (C=2g)
In a medium bowl, combine the grated celery root, white and half of the green part of the scallion. Add the egg and mix well. Sift the flour, baking powder, salt and pepper over the celery root batter, mixing occasionally to thoroughly combine. For easy handling, try this optional chilling technique prior to cooking: On a parchment-lined sheet pan, divide the batter into 8 mounds. Flatten the mounds to form 8 pancakes. Freeze until stiff about 20 minutes.
Heat an electric griddle or nonstick pan over medium-high heat. Moisten the surface with olive oil. Remove the pancakes from the parchment and place on the griddle to cook until golden, about 5 minutes. Turn over and finish cooking until golden and crisp. Transfer to paper toweling to absorb any excess oil.
To serve: Place two pancakes side by side, slightly overlapping, on warm plates. Artistically arrange the smoked fish atop the pancakes. Drizzle with the sour cream. Sprinkle with the remaining scallion greens and a little black pepper. Serve immediately.
Makes 4 servings of about 9 grams carbohydrates, 14 grams protein and 2 grams of fiber each
Per serving: 213 calories; 13 g fat (3 g saturated fat; 55 percent calories from fat); 9 g carbohydrates; 71 mg cholesterol; 1,184 mg sodium; 14 g protein; 2 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and in the Spotlight 29 Casino in Palm Springs, Calif. You can reach him on line at onemadchef@rattlesnakeclub.com.
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