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

Easy
December 2014

Easy
December 2014

Serves 4
Hands-on time 30 min

Breakfast, lunch or dinner – this quick recipe is delicious at any time of the day. You could even serve it as a starter.

Nutrition: per serving

Calories: 325kcals
Fat: 18.1g (5g saturated)
Protein: 15.8g
Carbohydrates: 22.5g (9.8g sugars)
Fibre: 7g
Salt: 1.9g

Nutrition: per serving

Calories: 325kcals
Fat: 18.1g (5g saturated)
Protein: 15.8g
Carbohydrates: 22.5g (9.8g sugars)
Fibre: 7g
Salt: 1.9g

Rate

Save

Save recipe

Save

Save recipe Print

Rate

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

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

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.
Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.

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.
Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.