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Beetroot and potato rosti with smoked salmon
Beetroot and potato rosti with smoked salmon
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Golden beet and potato rosti topped with smoked salmon, cucumber, and orange-infused crème fraîche - a gourmet dish to wow your loved ones.
Ingredients:
  • 600g desiree potatoes, peeled
  • 150g cooked beetroot
  • 20g butter, melted
  • 1 egg, lightly whisked
  • 50g (1 ⁄3 cup) plain flour
  • 60ml (1 ⁄4 cup) extra virgin olive oil
  • 200ml crème fraîche
  • 1 orange, rind finely grated
  • 3 tsp horseradish cream
  • 20.00 ml fresh dill, finely chopped, plus extra sprigs, to serve,
  • 1 large Lebanese cucumber
  • 200g smoked salmon slices
  • Crusty bread, to serve (optional)
Instructions:
  • Grate the potatoes and beetroot in a food processor with a grater attachment, then squeeze out excess moisture and transfer to a large bowl.
  • Combine butter, egg, and flour with the potato, then season. Gently mix in the beetroot.
  • 1. Heat oil in a large non-stick frying pan on medium-low heat. Carefully transfer and flatten potato and beetroot mixture into the pan. Cook until the base is golden and crisp, about 7 minutes. Flip the rosti onto a plate, then return it back to the pan with the golden side up. Continue to cook until golden and fully cooked, about 7 more minutes.
  • In a bowl, mix together crème fraîche, orange zest, horseradish cream, and chopped dill. Season with salt and pepper to taste.
  • Create cucumber ribbons by peeling the cucumber. Transfer the rosti to a serving plate, then add salmon, cucumber ribbons, dill sprigs, and crème fraîche mixture on top. Season generously with freshly ground black pepper. Cut into wedges and serve with crusty bread if desired.

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