Smoked salmon with beetroot parsnip rösti
- Published: 31 Dec 14
- Updated: 18 Mar 24
This quick recipe for smoked salmon and crisp beetroot-parsnip rosti is perfect for brunch or lunch. You could even serve it as a Christmas starter.
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Serves 4
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Hands-on time 30 min
Ingredients
- 2 large beetroot
- 2 parsnips
- 40g plain flour
- 1 free-range egg yolk
- 2-3 tbsp cold-pressed rapeseed oil
- Small bunch fresh dill
- 2 tbsp creamed horseradish
- 1 lemon
- 120g half-fat crème fraîche
- 200g sustainably sourced smoked salmon
To serve
- Watercress
Method
- Peel and grate the beetroot (see tip) and parsnips into a large bowl. Mix in the flour, egg yolk, some ground black pepper and a good pinch of salt. Shape into 4 flat, round rösti, squeezing them tightly so they hold their shape.
- Heat the oil in a large frying pan over a medium heat, then add the rösti and fry for 5-6 minutes. Lift one at the edge; if it’s golden underneath, use a large spatula to flip the rösti and cook for 5-6 minutes more.
- Meanwhile, for the dressing: squeeze the juice from ½ lemon; chop the dill and mix half with the horseradish, lemon juice and crème fraîche.
- Serve the rösti topped with the salmon and dressing, with watercress and lemon wedges on the side. Sprinkle with pepper and the remaining dill.
- Recipe from December 2014 Issue
Nutrition
- Calories
- 325kcals
- Fat
- 18.1g (5g saturated)
- Protein
- 15.8g
- Carbohydrates
- 22.5g (9.8g sugars)
- Fibre
- 7g
- Salt
- 1.9g
delicious. tips
Wear rubber gloves when preparing the beetroot to stop them staining your hands.
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