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Beetroot rosti with salmon and horseradish cream
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Dazzle guests with this exquisite appetizer that will steal the show.
Ingredients:
  • 1 x 450g tin baby beetroot, drained
  • 4 medium (about 600g) pontiac potatoes, peeled
  • 50g butter, melted
  • 250g ctn creme fraiche
  • 23.40 gm grated horseradish, drained
  • 11.80 gm Dijon mustard
  • 200g smoked salmon slices
  • 1 Lebanese cucumber, thinly sliced lengthways
  • Dill sprigs, to serve
Instructions:
  • Grate the beetroot and potato, then squeeze out excess liquid. Transfer to a bowl and mix in melted butter. Season generously with salt and pepper.
  • Preheat your oven to 100°C. Heat oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cup portions of beetroot mixture into the pan and flatten into 8cm discs using a spatula. Cook each side for 2 minutes until golden brown and cooked through. Transfer to a plate lined with paper towel and keep warm in the oven. Repeat with the remaining beetroot mixture in batches, adding more oil as needed.
  • In a small bowl, mix the creme fraiche, horseradish and mustard. Place three rosti on each serving plate. Add salmon, cucumber, and a spoonful of the creme fraiche mixture on top. Finish with a sprinkle of dill before serving.

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