Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, smoked salmon with beetroot parsnip rosti. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Smoked Salmon with Beetroot Parsnip Rosti is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Smoked Salmon with Beetroot Parsnip Rosti is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
- Prepare 2 large beetroot
- Take 2 parsnips
- Make ready 40 g flour
- Get 1 egg yolk
- Get 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Get 1 lemon
- Get 1 small bunch fresh dill
- Get 200 g smoked salmon
- Make ready 2-3 tbsp olive oil
- Get to taste Salt and black pepper (I used some white pepper too)
- Take Duck fat roasted chips and a rocket or watercress salad to serve
Steps 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.
So that is going to wrap this up for this exceptional food smoked salmon with beetroot parsnip rosti recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
