Beetroot rösti with smoked salmon

Method

Boil the potatoes in salted water for 8-9 minutes; drain. When cool, peel and grate into a bowl. Add the beetroot and garlic, season and mix together.

Divide the mixture into 12 and shape into flat patties. Place on a baking sheet, cover and chill for 30 minutes. Heat the oil in a large frying pan over a medium-high heat and fry the röstis for 4-6 minutes on each side, or until golden brown. Drain on kitchen paper.

To make the horseradish cream, mix the horseradish, crème fraîche and lemon juice in a bowl and season well. To serve, place each rösti on a plate. Top with a spoonful of horseradish cream and a slice of salmon, then garnish with a sprig of dill and salmon or lumpfish roe.