Toss grated parsnips with salt and allow to sit at room temperature 10 minutes.
In separate bowl, mix together cornmeal, baking soda, and baking powder.
In another bowl, whisk together eggs and buttermilk, then add salted parsnips and mix to combine. Fold in dry ingredients.
Spoon batter into heated, oiled cast-iron pan, making small silver dollar sized pancakes. Cook until sides of cakes begin to brown and centers start to bubble, then flip over and continue cooking until cooked through.
Serve immediately with spoonful of crème fraîche, generous dollop of trout roe, and sprinkling of chives.