Warm salad of smoked salmon with horseradish rosti

1 servings

Ingredients

Quantity Ingredient
6 ounces Smoked salmon
1 large Potato
3 ounces Fresh horseradish
Salt and pepper
Butter for cooking
2 tablespoons Creme fraiche
½ Lime; blanched , zest of
2 tablespoons Juice of lime
Salt and pepper
8 ounces Beetroot; pureed
2 ounces Shallots
10 fluid ounce Chicken stock
4 fluid ounce Double cream
3 ounces Chilled butter
Mixed leafs and seaweed
Capers; chopped
Gherkins; chopped

Directions

ROSTI

SAUCE

Rosti: Peel the potato and shred on a mandolin or grater (do not wash).

Season with salt and pepper.

Squeeze out excess amount of water in a clean tea towel. Wash. Peel the horseradish and mix with the potato and season lightly and cook immediately in a small pan with a little butter until golden brown.

For the creme fraiche, mix the zest of ½ lime with the lime juice, and the creme fraiche, season and keep refrigerated.

Sauce: Place a little butter into a pan and sweat off the shallot. Add the beetroot and chicken stock and reduce by half.

Add the double cream and reduce until it coats the back of a spoon.

Mix the leafs with chopped capers and gherkins.

Place the rosti on a plate and top with a bouquet of leaves, place the salmon on top.

Place the creme fraiche on top of the salmon and scatter over the seaweed.

Drizzle the beetroot sauce around the place.

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Carlton Food Network

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