How to Make Homemade Smoked Salmon with Beetroot Parsnip Rosti

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, smoked salmon with beetroot parsnip rosti. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Smoked Salmon with Beetroot Parsnip Rosti is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:

1. Make ready 2 large beetroot
2. Prepare 2 parsnips
3. Make ready 40 g flour
4. Take 1 egg yolk
5. Get 120 g crème fraîche
6. Make ready 2 tsp creamed horseradish
7. Prepare 1 lemon
8. Take 1 small bunch fresh dill
9. Make ready 200 g smoked salmon
10. Take 2-3 tbsp olive oil
11. Take to taste Salt and black pepper (I used some white pepper too)
12. Prepare 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.

So that’s going to wrap it up for this exceptional food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!