Smoked Salmon with Beetroot Parsnip Rosti
Smoked Salmon with Beetroot Parsnip Rosti

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, smoked salmon with beetroot parsnip rosti. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
  1. Make ready 2 large beetroot
  2. Prepare 2 parsnips
  3. Take 40 g flour
  4. Prepare 1 egg yolk
  5. Take 120 g crème fraîche
  6. Prepare 2 tsp creamed horseradish
  7. Get 1 lemon
  8. Prepare 1 small bunch fresh dill
  9. Get 200 g smoked salmon
  10. Make ready 2-3 tbsp olive oil
  11. Make ready to taste Salt and black pepper (I used some white pepper too)
  12. Prepare Duck fat roasted chips and a rocket or watercress salad to serve
Instructions to make Smoked Salmon with Beetroot Parsnip Rosti:
  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.

So that’s going to wrap it up for this special food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!