Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, smoked salmon with beetroot parsnip rosti. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Smoked Salmon with Beetroot Parsnip Rosti is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
- Get 2 large beetroot
- Make ready 2 parsnips
- Take 40 g flour
- Take 1 egg yolk
- Take 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Get 1 lemon
- Make ready 1 small bunch fresh dill
- Get 200 g smoked salmon
- Prepare 2-3 tbsp olive oil
- Take to taste Salt and black pepper (I used some white pepper too)
- Take Duck fat roasted chips and a rocket or watercress salad to serve
Place a hot rosti on each serving plate topped with some smoked salmon, a dollop of horseradish cream and a sprig of dill. Add the flour, egg yolk, salt and pepper(s), and mix well with a fork. To serve, top each rösti with some of the crème fraîche mixture, salmon and cucumber pickle. Garnish with sprigs of dill, season well with black pepper, and serve with the lemon wedges to squeeze over.
Instructions to make Smoked Salmon with Beetroot Parsnip Rosti:
- Peel the beetroot and parsnips and grate into a large bowl.
- Add the flour, egg yolk, salt and pepper(s), and mix well with a fork.
- 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.
- Prepare the salmon, tearing it into pieces and squeezing over a little lemon juice, black pepper and chopped dill.
- 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.
- 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.
To serve, top each rösti with some of the crème fraîche mixture, salmon and cucumber pickle. Garnish with sprigs of dill, season well with black pepper, and serve with the lemon wedges to squeeze over. 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.
So that is going to wrap this up with this special food smoked salmon with beetroot parsnip rosti recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
