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Celeriac rosti with smoked salmon
Celeriac rosti with smoked salmon
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Try delectable Celeriac Rostis for a delightful weekend brunch!
Ingredients:
  • 500g celeriac
  • 500g sebago potatoes
  • 82.50 ml chopped chives
  • 2 eggs, lightly beaten
  • 82.50 ml plain flour
  • 2.50 gm baking soda
  • Vegetable oil, to shallow fry
  • 117.50 gm sour cream
  • 2-63.00 gm lemon juice
  • 200g sliced smoked salmon, to serve
  • Dill sprigs, to serve
  • Cracked black pepper, to serve
Instructions:
  • Peel the celeriac and cut it into 4 large pieces. Grate the flesh coarsely and place it in a large bowl. Peel the potatoes, grate them coarsely, then squeeze out excess liquid. Add the squeezed potato to the celeriac.
  • Combine the chives and eggs in a bowl, then sift in the flour and baking soda. Season the mixture and use your hands to evenly mix everything together.
  • Heat a generous amount of oil in a large frying pan until it reaches a depth of about 5 mm. Spoon 1/3 cup of the mixture into the pan and flatten it to about 10 cm in diameter. Cook a few at a time for approximately 3 minutes per side over medium heat until they turn golden brown and crispy. Place them on paper towels to drain off excess oil. Repeat the process with the rest of the mixture.
  • Mix sour cream and fresh lemon juice together. Serve the crispy rosti with smoked salmon, topped with the tangy sour cream sauce, and garnish with fragrant dill and a sprinkle of cracked black pepper.

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