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Simple Way to Cooking Delicious Smoked Salmon with Beetroot Parsnip Rosti

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Smoked Salmon with Beetroot Parsnip Rosti

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Below are the ingridients that are required to prepare a delicious Smoked Salmon with Beetroot Parsnip Rosti:

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

Done with the ingridients? Here are the steps on serving 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..

Including beetroot in the mix gives it a wonderful colour and earthy sweetness. Topping them with cold-smoked salmon or trout and a lightly poached egg removes any need for a sauce. You could even serve it as a starter. Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.

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