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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. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
- Provide 2 of large beetroot.
- Prepare 2 of parsnips.
- Prepare 40 g of flour.
- Take 1 of egg yolk.
- You need 120 g of crème fraîche.
- Get 2 tsp of creamed horseradish.
- You need 1 of lemon.
- Prepare 1 small bunch of fresh dill.
- You need 200 g of smoked salmon.
- Provide 2-3 tbsp of olive oil.
- You need to taste of Salt and black pepper (I used some white pepper too).
- Get of 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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