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

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, smoked salmon with beetroot parsnip rosti. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my whole life.

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

The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
  1. Get 2 large beetroot
  2. Take 2 parsnips
  3. Prepare 40 g flour
  4. Prepare 1 egg yolk
  5. Take 120 g crème fraîche
  6. Make ready 2 tsp creamed horseradish
  7. Get 1 lemon
  8. Get 1 small bunch fresh dill
  9. Get 200 g smoked salmon
  10. Make ready 2-3 tbsp olive oil
  11. Take to taste Salt and black pepper (I used some white pepper too)
  12. Make ready 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 reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!