Recipes
Beetroot röstis with smoked salmon & cucumber pickle
Earthy and zesty flavours combine - fantastic for lunch
Earthy and zesty flavours combine - fantastic for lunch
(8 votes)
Cook: 30 Mins
Serves: 4
Price: £1.91 per serving
Nutritional Information
Each 287g serving contains
Energy
1392kj
333kcal
1392kj
333kcal
17%
Fat
12.9g
12.9g
Med
18%
18%
Saturates
3.2g
3.2g
Med
16%
16%
Sugars
8g
8g
Med
9%
9%
Salt
1.72g
1.72g
High
29%
29%
of your reference intake.
Typical energy values per 100g:
485kj/116kcal
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.