Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special 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 recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Smoked Salmon with Beetroot Parsnip Rosti is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Take 2 large beetroot
- Take 2 parsnips
- Take 40 g flour
- Prepare 1 egg yolk
- Get 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Take 1 lemon
- Get 1 small bunch fresh dill
- Take 200 g smoked salmon
- Make ready 2-3 tbsp olive oil
- Take to taste Salt and black pepper (I used some white pepper too)
- Get 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.
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