Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, smoked salmon with beetroot parsnip rosti. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Smoked Salmon with Beetroot Parsnip Rosti is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my whole life.
I found this recipe in Delicious magazine. It was listed as an appetizer, but I added duck-fat roasted chips and we ate it as a main course. It's very light and is a perfect mix of textures and tastes, it was very quick and easy too,.
To get started with this particular 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 can achieve it.
The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
- Prepare 2 large beetroot
- Prepare 2 parsnips
- Take 40 g flour
- Make ready 1 egg yolk
- Take 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Make ready 1 lemon
- Take 1 small bunch fresh dill
- Prepare 200 g smoked salmon
- Take 2-3 tbsp olive oil
- Make ready to taste Salt and black pepper (I used some white pepper too)
- Make ready Duck fat roasted chips and a rocket or watercress salad to serve
Simply follow the instructions below and get the perfect result. Put the potatoes into a large saucepan, cover with cold water and bring to the boil. A stack of crispy potato rosti / hash browns, topped with smoked salmon and a dollop of sour cream. This Smoked Salmon Potato Rosti Stack is something a little indulgent you can make for breakfast when you want to impress or treat yourself!
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.
And you can easily make this for a crowd because you can make the rosti the day before. Coarsely grate the potatoes, beetroot and onion into a large bowl. Finely grate the horseradish into the same bowl. Bash the garlic into a fine paste using a pestle and mortar, or crush in a garlic crusher, then add it to the bowl with the herbs. Season and sprinkle over the flour and mix well.
So that’s going to wrap it up for this special food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
