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Beetroot and Potato Rosti with Smoked Salmon

Grated potato and beetroot patties fried until golden, then topped with creamy horseradish sauce and smoked salmon slices.

AppetiserPotatoPescatarianBeetrootSmoked SalmonHorseradish

Estimated Nutrition

Per Serving Total
Calories 428 kcals 2568 kcals
Carbohydrates 21 grams 126 grams
Fat 32.4 grams 194.4 grams
Protein 13.1 grams 78.6 grams
Cook Time
20 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
200
g
Crème Fraîche
Fruits
1
piece
Lemon
Juice only
4
piece
Lemon Wedge
For serving
NutsSeeds
2
clove
Garlic
Crushed
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
8
sprig
Dill
Fresh, for serving
OilsFats
75
ml
Olive Oil
Seafood
250
g
Smoked Salmon
Vegetables
4
piece
Maris Piper Potatoes
Large, scrubbed, not peeled
2
piece
Beetroot
Peeled, coarsely grated
100
g
Horseradish
Fresh

Steps

  • Boil potatoes in salted water for seven minutes, drain, and cool.
  • Peel and grate the cooled potatoes into a bowl.
  • Mix in grated beetroot and garlic, then season with salt and pepper.
  • Shape into six flat patties and chill on a baking sheet for one hour.
  • Fry patties in hot oil for 4 to 6 minutes per side until golden.
  • Combine horseradish, crème fraîche, and lemon juice in a bowl and season.
  • Serve rosti topped with horseradish sauce, salmon, dill, and lemon wedges.