Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, smoked salmon with beetroot parsnip rosti. One of my favorites food recipes. This time, I’m gonna make it a little 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 in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Smoked Salmon with Beetroot Parsnip Rosti is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 2 large beetroot
- Take 2 parsnips
- Get 40 g flour
- Make ready 1 egg yolk
- Make ready 120 g crème fraîche
- Make ready 2 tsp creamed horseradish
- Prepare 1 lemon
- Get 1 small bunch fresh dill
- Get 200 g smoked salmon
- Get 2-3 tbsp olive oil
- Prepare 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
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 it up for this special food smoked salmon with beetroot parsnip rosti recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
