Place the parsnips in a pot, with enough water to cover by 1-inch. Bring to a boil and cook until tender, about 20 minutes.
Drain and transfer to a large bowl. Mash with a potato masher with the cream, butter, salt, and pepper. Let sit until cool enough to handle. Form into small cakes, about 3 inches in diameter and 1-inch high.
In a shallow bowl, combine the breadcrumbs with the Essence. Heat 1/4 cup of oil in a large skillet over medium-high heat.
Brush the cakes on both sides with the beaten egg and dip into the breadcrumbs. In batches, pan-fry the cakes in the hot oil until golden brown on both sides, adding more oil as needed.
Remove from the pan and serve immediately with the Smoked Trout, Apple and Horseradish Cream.
Yield: 8 cakes, 4 servings