Smoked salmon with beetroot parsnip rösti

Name: Smoked salmon with beetroot parsnip rösti
Yield: Serves 4
Cuisine: British recipes
Ingredients: 2 large beetroot; 2 parsnips; 40g plain flour; 1 free-range egg yolk; 2-3 tbsp cold-pressed rapeseed oil; Small bunch fresh dill; 2 tbsp creamed horseradish; 1 lemon; 120g half-fat crème fraîche; 200g sustainably sourced smoked salmon; To serve; Watercress

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

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This quick recipe for smoked salmon and crisp beetroot-parsnip rosti is perfect for brunch or lunch. You could even serve it as a Christmas starter.

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Ingredients

2 large beetroot
2 parsnips
40g plain flour
1 free-range egg yolk
2-3 tbsp cold-pressed rapeseed oil
Small bunch fresh dill
2 tbsp creamed horseradish
1 lemon
120g half-fat crème fraîche
200g sustainably sourced smoked salmon

To serve

Watercress

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Method

Peel and grate the beetroot (see tip) and parsnips into a large bowl. Mix in the flour, egg yolk, some ground black pepper and a good pinch of salt. Shape into 4 flat, round rösti, squeezing them tightly so they hold their shape.
Heat the oil in a large frying pan over a medium heat, then add the rösti and fry for 5-6 minutes. Lift one at the edge; if it’s golden underneath, use a large spatula to flip the rösti and cook for 5-6 minutes more.
Meanwhile, for the dressing: squeeze the juice from ½ lemon; chop the dill and mix half with the horseradish, lemon juice and crème fraîche.
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Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.