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Categories:Viewed: 26 - Published at: 3 years ago
Ingredients
- 2 large beetroot
- 2 parsnips
- 40 g flour
- 1 egg yolk
- 120 g creme fraiche
- 2 tsp creamed horseradish
- 1 lemon
- 1 small bunch fresh dill
- 200 g smoked salmon
- 2-3 tbsp olive oil
- to taste Salt and black pepper (I used some white pepper too)
Method
- 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 creme fraiche, 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.
