INGREDIENTS
•
1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
•
1 medium onion, peeled, quartered
•
1 2-inch cube peeled celery root (celeriac)
•
1 medium Granny Smith apple (unpeeled), quartered, cored
•
1 large egg
•
1 green onion, finely chopped
•
1 tablespoon chopped fresh marjoram
•
3/4 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1/4 cup all purpose flour
•
Vegetable oil (for frying)
•
1 8-ounce container crème fraîche or sour cream
•
2 tablespoons drained prepared white horseradish
•
8 ounces thinly sliced smoked salmon
•
Chopped fresh chives