How to Cook Yummy Smoked Salmon with Beetroot Parsnip Rosti

Smoked Salmon with Beetroot Parsnip Rosti. Parsnip rostis make a sweet variation to the more usual potato version. Jane's serving hers with smoked salmon, but crispy streaky bacon would also work. Here's my beetroot rosti with smoked salmon and horseradish cream for you to enjoy.

Smoked Salmon with Beetroot Parsnip Rosti I've often written about my love of potatoes. This posh version is garnished with smoked salmon, sour cream and a poached egg, perfect for a weekend breakfast. For best results, boil the potatoes Cut the rösti into wedges and divide among plates. You can cook Smoked Salmon with Beetroot Parsnip Rosti using 12 ingredients and 6 steps. Here is how you cook that.

Ingredients of Smoked Salmon with Beetroot Parsnip Rosti

  1. You need 2 of large beetroot.
  2. It’s 2 of parsnips.
  3. You need 40 g of flour.
  4. Prepare 1 of egg yolk.
  5. It’s 120 g of crème fraîche.
  6. Prepare 2 tsp of creamed horseradish.
  7. Prepare 1 of lemon.
  8. It’s 1 small bunch of fresh dill.
  9. It’s 200 g of smoked salmon.
  10. It’s 2-3 tbsp of olive oil.
  11. It’s to taste of Salt and black pepper (I used some white pepper too).
  12. Prepare of Duck fat roasted chips and a rocket or watercress salad to serve.

Drape a slice of smoked salmon next to each wedge. Remove eggs one by one with a slotted. Beetroot Rosti with Horseradish Cream and Smoke Salmon. Being Ukrainian, my love for potatoes goes deep, and I have never come across a potato dish that I haven't loved.

Smoked Salmon with Beetroot Parsnip Rosti step by step

  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..

Is that not the prettiest stack of little rosti? ? Rosti are basically the Swiss version of what most people know as hash browns, also known. These elegant smoked salmon pinwheels are perfect if you want to enjoy lox without the bagels for a low-carb, keto appetizer. I love smoked salmon, especially Nova Lox with cream cheese so this appetizer has my name all over it! This delicious smoked salmon starter recipe is so quick and easy to make that you won't have to spend hours in the kitchen once your guests arrive.