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,. Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.

Remove smoked salmon from the packet and using a sharp knife remove the blood line at the base of the slice. Using a mandolin or grater, grate the beetroot and parsnip into a large bowl. Snip the chives into the bowl with the beetroot and parsnip. You can cook Smoked Salmon with Beetroot Parsnip Rosti using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Smoked Salmon with Beetroot Parsnip Rosti

You need 2 of large beetroot.
You need 2 of parsnips.
It's 40 g of flour.
You need 1 of egg yolk.
You need 120 g of crème fraîche.
You need 2 tsp of creamed horseradish.
You need 1 of lemon.
You need 1 small bunch of fresh dill.
You need 200 g of smoked salmon.
It's 2-3 tbsp of olive oil.
Prepare to taste of Salt and black pepper (I used some white pepper too).
You need of Duck fat roasted chips and a rocket or watercress salad to serve.

In a small bowl, weigh the cornflour, crack the eggs into the cornflour and whisk well. Add the cumin and chilli to the egg mix and season well. Pour the egg mix into the vegetables and stir well. Below is a recipe for beetroot and sweet potato rosti with smoked salmon and cream cheese.

Smoked Salmon with Beetroot Parsnip Rosti step by step

Peel the beetroot and parsnips and grate into a large bowl..
Add the flour, egg yolk, salt and pepper(s), and mix well with a fork..
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..
Prepare the salmon, tearing it into pieces and squeezing over a little lemon juice, black pepper and chopped dill..
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..
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..

Rosti (plural and singular) are essentially Swiss potato pancakes, but I have given them a little makeover. They taste great with smoked salmon and cream cheese, but if you like, you can add a poached egg and you have my idea of the perfect weekend. Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl. Bash the garlic into a fine paste using a pestle and mortar, or crush in a garlic crusher, then add it to the bowl with the herbs.