Easiest Way to Make Perfect Smoked Salmon with Beetroot Parsnip Rosti

Smoked Salmon with Beetroot Parsnip Rosti. Watercress 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. 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.

When the pan is hot, add the beetroot mixture to the pan and press down so that the mixture covers the base. Cook the Rosti until it is golden brown, turn-over and add the butter down the sides of the pan. Cook until the underside of the Rosti is golden, remove from the pan and drain well. You can have Smoked Salmon with Beetroot Parsnip Rosti using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Smoked Salmon with Beetroot Parsnip Rosti

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

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. 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.

Smoked Salmon with Beetroot Parsnip Rosti step by step

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..

Pour the egg mix into the vegetables and stir well. How to make it: Grate the raw beetroot and sweet potato and then in a sieve, strain them of all excess liquid. You will have to use your hands to really squeeze them. Alternatively, you can put them in a cloth and wring the liquid out. Make sure it's a cloth you don't mind staining with beetroot juice.