Recipes
Smoked salmon and beetroot rösti
Crisp potatoes and sweet veg combine with whisky-infused salmon to make an impressive dish perfect for sharing
Crisp potatoes and sweet veg combine with whisky-infused salmon to make an impressive dish perfect for sharing
(1 votes)
Cook: 1 Hour
Serves: 4
Price: £1.49 per serving
Nutritional Information
Each 217g serving contains
Energy
853kj
204kcal
853kj
204kcal
10%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
5.4g
5.4g
Med
6%
6%
Salt
1.13g
1.13g
Med
19%
19%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
393kj/94kcal
Typical energy values per 100g:
393kj/94kcal
Ingredients
225g Grower's Selection Vine Ripened Cherry Tomatoes
300g Maris Piper potatoes
1 small onion
2tbsp rapeseed oil
2 balls Asda Pickled Beetroot, sliced
120g Extra Special Speyburn Single Malt Scotch Whisky Scottish Smoked Salmon, torn
Lemon wedges
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Roast the tomatoes on a baking tray for 15 mins.
2
Peel and grate the potatoes and onion into a clean tea towel; squeeze out excess liquid.
3
Heat the oil in a nonstick frying pan. Add the potato mixture; flatten. Fry for 6 mins each side until crisp. Drain on kitchen roll.
4
Top with the pickled beetroot, smoked salmon and black pepper. Serve with the tomatoes and lemon wedges.