Christina's Breakfast: Beetroot Rosti with Smoked Salmon and Horseradish

 It's the weekend! Time for one of Christina's delicious seasonal breakfasts.  Coming into November it's all about root vegetables and horseradish is coming into season so we though we'd try Simon Rimmer's recipe for Beetroot and Potato Rosti. This recipe was such a success we really recommend you give it a go.

 

 

 

Ingredients

4 large Maris Piper potatoes, scrubbed, not peeled

2 beetroot peeled, coarsely grated

2 cloves garlic, crushedsalt and freshly ground black pepper

5 tbsp olive oil

For the horseradish sauce 

100g/3½oz fresh horseradish

200g/7oz creme fraiche

1 lemon juice onl

salt and freshly ground black pepper

To serve:

250g/10½oz organic Scottish Smoked Salmon

8 sprigs fresh dill, to serve 

lemon wedges, to serve

Method

1. Place the potatoes into a saucepan of boiling salted water and boil for seven minutes, then drain and leave to cool.
   
2. When the potatoes are cool enough to handle, peel them and grate them into a bowl.
   
3. Add the grated beetroot and garlic, season, to taste, with salt and freshly ground black pepper, and mix together well.
   
4. Divide and shape the potato mixture into six flat patties, place onto a baking sheet and transfer to the fridge to chill for one hour.
   
5. Heat the oil in a large frying pan over a medium-high heat. Add the potato röstis and fry for 4-6 minutes on each side, or until golden-brown all over, then drain on kitchen paper.
   
6. For the horseradish sauce, mix the horseradish, crème fraîche and lemon juice together in a clean bowl and season, to taste, with salt and freshly ground black pepper.
   
7. To serve, place each rösti onto a plate. Top with a spoonful of horseradish sauce and a piece of salmon, then finish each plate with some sprigs of dill and a lemon wedge.