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We hope you got insight from reading it, now let’s go back to smoked salmon with beetroot parsnip rosti recipe. To make smoked salmon with beetroot parsnip rosti you only need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Smoked Salmon with Beetroot Parsnip Rosti:
- Use 2 large beetroot
- Use 2 parsnips
- Use 40 g flour
- Use 1 egg yolk
- Prepare 120 g crème fraîche
- Use 2 tsp creamed horseradish
- You need 1 lemon
- Take 1 small bunch fresh dill
- Provide 200 g smoked salmon
- Prepare 2-3 tbsp olive oil
- Take to taste Salt and black pepper (I used some white pepper too)
- Get Duck fat roasted chips and a rocket or watercress salad to serve
Instructions to make Smoked Salmon with Beetroot Parsnip Rosti:
- 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.
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