Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 teaspoon brown mustard seeds

  3. 2 large beetroots, peeled, grated

  4. 1 large apple, peeled, grated

  5. 2 tablespoons red wine vinegar

  6. 1 tablespoon brown sugar

  7. sea salt and black pepper

  8. fresh horseradish (if available) or 1 teaspoon horseradish cream (if fresh is unavailable)

  9. 2 teaspoons lemon juice

  10. cup (120g) crme fraiche or sour cream

  11. 800g potato, peeled (sebago or coliban)

  12. 150g butter melted

  13. 1 egg, beaten

  14. 8 slices (approx 200g) smoked salmon

  15. dill sprigs, to serve

Instructions Jump to Ingredients ↑

  1. Heat oil in a medium frying pan or saucepan. Add mustard seeds and cook briefly until they crackle and pop. Add beetroot and apple and saut 5 minutes until vegetables soften slightly. Add vinegar, sugar and salt and pepper and bring to the boil. Simmer for 2-3 minutes until flavours combine and vinegar evaporates slightly; set aside covered loosely.

  2. Combine horseradish, lemon juice and crme fraiche or sour cream in a small bowl and check for seasoning; set aside until you are ready to serve.

  3. Grate potatoes coarsely. Using your hands, squeeze excess liquid from potatoes and pat dry with paper towel. Place in a bowl and add 3 tablespoons melted butter and the egg. Season with salt and pepper and mix well.

  4. Heat 2 tablespoons of butter in a large non-stick frying pan over medium heat. Divide potato into 8 portions (½ cup). Add 2 or 3 potato rosti to pan and press down firmly. Cook for 5-6 minutes. Turn over and cook a further 7-8 minutes or until the base and top are golden brown and crisp. Repeat with remaining butter and potato mixture.

  5. To serve, arrange 2 rosti on each plate. Top with horseradish crme fraiche, beetroot and apple relish and finally with smoked salmon. Top with a little freshly ground black pepper or dill sprigs if desired.


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