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.

Appetiser Potato Pescatarian Beetroot Smoked Salmon Horseradish

Estimated Nutrition

Calories

428

kcal / serving

2568 kcal total

Carbs

21g

per serving

126 g total

Fat

32.4g

per serving

194.4 g total

Protein

13.1g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

200

Crème Fraîche

Fruits

piece

Lemon

Juice only

piece

Lemon Wedge

For serving

NutsSeeds

clove

Garlic

Crushed

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

sprig

Dill

Fresh, for serving

OilsFats

Olive Oil

Seafood

250

Smoked Salmon

Vegetables

piece

Maris Piper Potatoes

Large, scrubbed, not peeled

piece

Beetroot

Peeled, coarsely grated

100

Horseradish

Fresh

Method

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.