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Reference to Preparing Appetizing Smoked Salmon with Beetroot Parsnip Rosti

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Smoked Salmon with Beetroot Parsnip Rosti

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To prepare an unforgettable Smoked Salmon with Beetroot Parsnip Rosti, below are the components required:

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

After preparing the components, now you are ready to cook your appetizing Smoked Salmon with Beetroot Parsnip Rosti by following the guidances below:

  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..

Put something heavy on the tray. Drizzle with olive oil, sprinkle with a teaspoon each of turmeric and garam masala plus a couple of pinches of cinnamon and roast. I've often written about my love of potatoes. Rosti is the Swiss take on hash browns - a solid peasant's breakfast of grated and fried potatoes with a huge number of local variations. White potatoes are perfectly fine to eat, but this recipe uses sweet potatoes topped with smoked salmon and a rich-flavored mayonnaise for a decadent treat.

Recipe : Smoked Salmon with Beetroot Parsnip Rosti

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