Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, smoked salmon with beetroot parsnip rosti. It is 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 popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my entire life.
Peel and grate the beetroot (see tip) and parsnips into a large bowl. Mix in the flour, egg yolk, some ground black pepper and a good pinch of salt. Great recipe for Smoked Salmon with Beetroot Parsnip Rosti. I found this recipe in Delicious magazine.
To begin with this recipe, we have to prepare a few components. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:
- Get 2 large beetroot
- Prepare 2 parsnips
- Prepare 40 g flour
- Take 1 egg yolk
- Prepare 120 g crème fraîche
- Prepare 2 tsp creamed horseradish
- Make ready 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
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. Place a hot rosti on each serving plate topped with some smoked salmon, a dollop of horseradish cream and a sprig of dill. Place a wedge of lime on the side and serve immediately.
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.
Place a hot rosti on each serving plate topped with some smoked salmon, a dollop of horseradish cream and a sprig of dill. Place a wedge of lime on the side and serve immediately. Place the Rosti onto a plate, top with the smoked salmon, then the poached egg and garnish with the lemon and Florette baby leaf. Our beetroot and gin cured salmon takes some preparing ahead but it's well worth it given the beautiful vibrant purple colour it takes on, and its sweet salty flavour. It goes ideally with some freshly baked spelt soda bread if you've got the time, and pickled cucumber.
So that is going to wrap this up with this exceptional food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
