Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, smoked salmon with beetroot parsnip rosti. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Parsnip rostis make a sweet variation to the more usual potato version. Jane's serving hers with smoked salmon, but crispy streaky bacon would also work. Here's my beetroot rosti with smoked salmon and horseradish cream for you to enjoy.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Smoked Salmon with Beetroot Parsnip Rosti is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Smoked Salmon with Beetroot Parsnip Rosti:

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

Grind over some black pepper, drizzle with the remaining dressing and serve with. Drizzle with olive oil, sprinkle with a teaspoon each of turmeric and garam masala plus a couple of pinches of cinnamon and roast in a. 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.

Instructions to make 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.

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 that. Smoked Salmon & Trout Quenelles & Thai Curry Broth. Smoked Salmon Ravioli with Creamy Dill Sauce. Beetroot Rosti with smoked salmon and a poached egg. Slice the unpeeled pears as thinly as possible with a sharp knife.

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