Smoked Salmon with Beetroot Parsnip Rosti

Name: Smoked Salmon with Beetroot Parsnip Rosti
Total time: 1200 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 large beetroot; 2 parsnips; 40 g flour; 1 egg yolk; 120 g crème fraîche; 2 tsp creamed horseradish; 1 lemon; 1 small bunch fresh dill; 200 g smoked salmon; 2-3 tbsp olive oil; to taste Salt and black pepper (I used some white pepper too); Duck fat roasted chips and a rocket or watercress salad to serve

Joanne @JoanneinBath

Bath, UK

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.

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Ingredients

20 mins

4 servings

2large beetroot
2parsnips
40 gflour
1egg yolk
120 gcrème fraîche
2 tspcreamed horseradish
1lemon
1 small bunchfresh dill
200 gsmoked salmon
2-3 tbspolive oil
to tasteSalt and black pepper (I used some white pepper too)
Duck fat roasted chips and a rocket or watercress salad to serve

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Steps

20 mins

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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Cooksnaps

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Joanne @JoanneinBath

on December 17, 2015 22:36

Bath, UK

I enjoy cooking mostly because I like eating, but also because it's a great way to relax at the end of the day. I work in book publishing and especially enjoy creating cookbooks written by cooks who love cooking and sharing food rather than creating show stopping dishes that take days to put together. As Nigel Slater would say; 'we are, after all, simply making ourselves something to eat'. I live with my lovely daughter Isobel who rarely pays any kind of compliment but will occasionally admit something I've cooked was quite nice, and our dog Piper, who will eat anything.