Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, smoked salmon with beetroot parsnip rosti. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Smoked Salmon with Beetroot Parsnip Rosti is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. 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
- Make ready 2 parsnips
- Prepare 40 g flour
- Make ready 1 egg yolk
- Get 120 g crème fraîche
- Take 2 tsp creamed horseradish
- Get 1 lemon
- Prepare 1 small bunch fresh dill
- Prepare 200 g smoked salmon
- Prepare 2-3 tbsp olive oil
- Prepare 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’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’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
