Smoked Salmon with Beetroot Parsnip Rosti Recipe

Name: Smoked Salmon with Beetroot Parsnip Rosti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large beetroot; 2 parsnips; 40 g flour; 1 egg yolk; 120 g creme fraiche; 2 tsp creamed horseradish; 1 lemon; 1 small bunch fresh dill; 200 g smoked salmon; 2-3 tbsp olive oil; to taste Salt and black pepper (I used some white pepper too)

Servings: persons

2 large beetroot
2 parsnips
40 g flour
1 egg yolk
120 g creme fraiche
2 tsp creamed horseradish
1 lemon
1 small bunch fresh dill
200 g smoked salmon
2-3 tbsp olive oil
to taste Salt and black pepper (I used some white pepper too)

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.
4
In a small bowl mix together the creme fraiche, creamed horseradish, juice of half the lemon and a small handful of snipped dill, salt and pepper.
5
Taste, and add more horseradish if you wish, it should have quite a kick.
6
Prepare the salmon, tearing it into pieces and squeezing over a little lemon juice, black pepper and chopped dill.
7
Heat the oil in a large frying pan over a medium heat.
8
When hot drop spoonfuls of the beetroot mixture into the pan, flattening gently as you do so.
9
When the rosti cakes are firm and golden underneath, flip them over carefully and cook the other side.
10
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.
11
Remove from the pan and keep warm while you fry the rest of the mixture.
12
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.

634

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large beetroot, 2 parsnips, 40 g flour, 1 egg yolk, and more.

Yes, Smoked Salmon with Beetroot Parsnip Rosti falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon with Beetroot Parsnip Rosti

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