Smoked Salmon with Beetroot Parsnip Rosti
I found this recipe in Delicious magazine. It was listed as an appetizer, but I added duck-fat roasted chips and we ate it as a main course. It's very light and is a perfect mix of textures and tastes, it was very quick and easy too, which is why I added the chips! I've put quantities for four servings here, but I halved everything (except the egg yolk) and it was enough to make six rostis, which I think is enough as a first course for four, main course for two.
Smoked Salmon with Beetroot Parsnip Rosti
I found this recipe in Delicious magazine. It was listed as an appetizer, but I added duck-fat roasted chips and we ate it as a main course. It's very light and is a perfect mix of textures and tastes, it was very quick and easy too, which is why I added the chips! I've put quantities for four servings here, but I halved everything (except the egg yolk) and it was enough to make six rostis, which I think is enough as a first course for four, main course for two.
Cooking Instructions
- 1
Peel the beetroot and parsnips and grate into a large bowl.
- 2
Add the flour, egg yolk, salt and pepper(s), and mix well with a fork.
- 3
Prepare the dressing. In a small bowl mix together the crème fraîche, creamed horseradish, juice of half the lemon and a small handful of snipped dill, salt and pepper. Taste, and add more horseradish if you wish, it should have quite a kick.
- 4
Prepare the salmon, tearing it into pieces and squeezing over a little lemon juice, black pepper and chopped dill.
- 5
Heat the oil in a large frying pan over a medium heat. When hot drop spoonfuls of the beetroot mixture into the pan, flattening gently as you do so. When the rosti cakes are firm and golden underneath, flip them over carefully and cook the other side. Each side should take about 4 minutes, turn the heat down if they begin to catch, you need to keep cooking until they're cooked all the way through.
- 6
Remove from the pan and keep warm while you fry the rest of the mixture. Serve the rosti, topped with a pile of smoked salmon and a spoonful of creamy dressing, with a rocket salad, lemon wedges and some roasted chips.
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