Recipes
Recipes

Beetroot röstis with smoked salmon & cucumber pickle

Earthy and zesty flavours combine - fantastic for lunch

Earthy and zesty flavours combine - fantastic for lunch

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(8 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.91 per serving

Nutritional Information

Each 287g serving contains

Energy
1392kj
333kcal
17%
Fat
12.9g
Med
18%
Saturates
3.2g
Med
16%
Sugars
8g
Med
9%
Salt
1.72g
High
29%
of your reference intake.
Typical energy values per 100g:
485kj/116kcal

Ingredients

6cm piece cucumber, thinly sliced

1 small shallot, thinly sliced

4tbsp white wine vinegar

1tbsp caster sugar

1 sprig dill, fronds finely chopped, plus extra to garnish

4tbsp reduced-fat crème fraîche

Juice 1 lemon and zest ½ lemon, plus extra wedges to serve

1tsp horseradish sauce

500g King Edward potatoes, peeled

2 medium-sized beetroot, cooked and grated

20g plain flour

1 egg, beaten

4tsp rapeseed oil

200g Asda Smoked Salmon

Method

1
For the pickle, put the cucumber, shallot, vinegar, sugar and chopped dill in a nonmetallic bowl and toss together. Set aside for 25 mins.
2
Mix the crème fraîche with the lemon juice and zest and the horseradish sauce. Set aside.
3
For the röstis, grate the potatoes on to a clean tea towel and squeeze out any excess moisture. Tip into a bowl, add the grated beetroot, flour and egg, then stir together until combined.
4
Heat the oil in a large, nonstick pan over a medium setting. Spoon in the mixture to make 4 röstis, flattening them with a spatula to make disc shapes – depending on the size of your pan, you may have to cook them in batches. Reduce the heat slightly and fry for 10-12 mins on each side until lightly browned and crisp.
5
To serve, top each rösti with some of the crème fraîche mixture, salmon and cucumber pickle. Garnish with sprigs of dill, season well with black pepper, and serve with the lemon wedges to squeeze over.