Beetroot rösti with smoked salmon

Serves: 6

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Total Time: 50

Prep Time: 20

Cook Time: 30

• 2 large potatoes, scrubbed
• 1  raw beetroot, grated
• 2  garlic cloves, crushed
• 6 tablespoon(s) olive oil
• 3 tablespoon(s) creamed horseradish
• 100 gram(s) (3½oz) crème fraîche
• Juice of 1 lemon
• 250 gram(s) smoked salmon slices
• Fresh dill sprigs and salmon or lumpfish roe, to garnish

Method

1. 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.
2. 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.
3. 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.

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