Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, smoked salmon with beetroot parsnip rosti. It is one of my favorites food recipes. For mine, I will 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 current trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Smoked Salmon with Beetroot Parsnip Rosti is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Get 2 large beetroot
- Get 2 parsnips
- Prepare 40 g flour
- Take 1 egg yolk
- Get 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Prepare 1 lemon
- Make ready 1 small bunch fresh dill
- Make ready 200 g smoked salmon
- Get 2-3 tbsp olive oil
- Get to taste Salt and black pepper (I used some white pepper too)
- Prepare Duck fat roasted chips and a rocket or watercress salad to serve
Instructions 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’s going to wrap this up for this exceptional food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
