Recipe of Any-night-of-the-week Smoked Salmon with Beetroot Parsnip Rosti

Smoked Salmon with Beetroot Parsnip Rosti.

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked salmon with beetroot parsnip rosti. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of current trending foods in the world. It is simple, it's fast, it tastes delicious. It's appreciated by millions daily. Smoked Salmon with Beetroot Parsnip Rosti is something that I have loved my whole life. They are fine and they look fantastic.

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

Ingredients Smoked Salmon with Beetroot Parsnip Rosti:

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

Smoked Salmon with Beetroot Parsnip Rosti start cooking:

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..

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