Beetroot röstis with hot smoked salmon and creamed horseradish Recipe

Preheat the oven to 200°C, gas mark 6. Coarsely grate 125g waxy potatoes and 125g beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl. Season lightly with salt and black pepper

Line a baking sheet with baking parchment and brush with a little of the olive oil. Place two 8.5cm metal ring or cutter on the sheet and fill them the rösti mixture to form a thin cake. 

Drizzle the rösti with the remaining olive oil and bake for 15 minutes until crisp and golden. Remove from the oven and cover with foil to keep warm

Meanwhile, stir 1/3tbsp creamed horseradish into 1 tbsp crème fraîche and season with lime zest, dilll, salt and black pepper. 

To serve, place a rösti on each plate and top with flakes of hot smoked salmon and a teaspoon of the dill&horseradish cream. 

Garnish with a little black pepper and a sprinkling of chopped dill, and serve with a few watercress leaves.

Cook's tips

Make and cook the rösti several hours in advance. Reheat in a hot oven for 5 minutes before serving.

(A Country Living recipe)

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Beetroot röstis with hot smoked salmon and creamed horseradish Recipe

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Beetroot röstis with hot smoked salmon and creamed horseradish Recipe https://sweetteabiscuits.blogspot.com/2021/10/beetroot-rostis-with-hot-smoked-salmon.html