Smoked salmon with beetroot parsnip rösti

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

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

  1. 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.
  2. 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.
  3. 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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  5. Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.

Nutrition

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

Quick wins & tips

Wear rubber gloves when preparing the beetroot to stop them staining your hands.

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