Easiest Way to Prepare Appetizing Smoked Salmon with Beetroot Parsnip Rosti

Smoked Salmon with Beetroot Parsnip Rosti.

You can have Smoked Salmon with Beetroot Parsnip Rosti using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoked Salmon with Beetroot Parsnip Rosti

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

Smoked Salmon with Beetroot Parsnip Rosti 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..