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Smoked Salmon with Beetroot Parsnip Rosti
Smoked Salmon with Beetroot Parsnip Rosti

Before you jump to Smoked Salmon with Beetroot Parsnip Rosti recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Initially, you should be very careful when you are shopping for food that you don’t automatically put things in your shopping cart that you don’t wish to eat. For example, in all likelihood you have never checked the box of your favorite cereal to find out how much sugar it has. Eating a bowl of oatmeal will provide you with the energy to face the day while protecting your heart simultaneously. By adding fresh fruit, you can give your oatmeal a better flavor and, before you know it, you will have made a good change to your diet.

All in all, it is easy to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to smoked salmon with beetroot parsnip rosti recipe. To make smoked salmon with beetroot parsnip rosti you need 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
  1. Use 2 large beetroot
  2. Provide 2 parsnips
  3. Get 40 g flour
  4. Get 1 egg yolk
  5. Prepare 120 g crème fraîche
  6. Use 2 tsp creamed horseradish
  7. Get 1 lemon
  8. Take 1 small bunch fresh dill
  9. Get 200 g smoked salmon
  10. Get 2-3 tbsp olive oil
  11. You need to taste Salt and black pepper (I used some white pepper too)
  12. Take Duck fat roasted chips and a rocket or watercress salad to serve
Steps to make Smoked Salmon with Beetroot Parsnip Rosti:
  1. Peel the beetroot and parsnips and grate into a large bowl.
  2. Add the flour, egg yolk, salt and pepper(s), and mix well with a fork.
  3. 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.
  4. Prepare the salmon, tearing it into pieces and squeezing over a little lemon juice, black pepper and chopped dill.
  5. 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.
  6. 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.

You could even serve it as a starter. Swiss rösti are golden brown, crisp potato pancakes. They are delicious with cold-smoked salmon or trout. Including beetroot in the mix gives it a wonderful colour and earthy sweetness. Topping them with cold-smoked salmon or trout and a lightly poached egg removes any need for a sauce.

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