Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, smoked salmon with beetroot parsnip rosti. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Smoked Salmon with Beetroot Parsnip Rosti is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Smoked Salmon with Beetroot Parsnip Rosti is something that I have loved my entire life. They’re nice and they look fantastic.

I found this recipe in Delicious magazine. It was listed as an appetizer, but I added duck-fat roasted chips and we ate it as a main course. It's very light and is a perfect mix of textures and tastes, it was very quick and easy too,.

To get started with this recipe, we have to prepare a few ingredients. You can have smoked salmon with beetroot parsnip rosti using 12 ingredients and 6 steps. Here is how you can achieve that.

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

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

Season and sprinkle over the flour and mix well. Remove smoked salmon from the packet and using a sharp knife remove the blood line at the base of the slice. Below is a recipe for beetroot and sweet potato rosti with smoked salmon and cream cheese. Rosti (plural and singular) are essentially Swiss potato pancakes, but I have given them a little makeover.

Steps 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.

They taste great with smoked salmon and cream cheese, but if you like, you can add a poached egg and you have my idea of the perfect weekend. Feast your eyes on the finest beetroot rosti with smoked salmon and horseradish cream! It's straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result. Put the potatoes into a large saucepan, cover with cold water and bring to the boil.

So that is going to wrap this up with this special food smoked salmon with beetroot parsnip rosti recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!