Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche
By Kelly Gibney
Earthy root vegetables and zingy bursts of McClure’s bread and butter pickles make the most delicious crunchy rosti. A brilliant brunch dish. Serves 4.
- 750g grated root vegetables (we used roughly equal quantities of potato, carrot, purple kumara and parsnip)
- 3 tablespoons cornflour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspon dried parsley
- 90g McClure’s Bread and Butter pickles, diced
- ½ teaspoon salt
- Cracked black pepper
Horseradish crème fraiche
- 200g crème fraiche (or sour cream)
- 1 heaped teaspoon grated horseradish (we use Delmaine)
- Small handful fresh dill, finely chopped
- Generous pinch sea salt
- 200g smoked salmon slices
- Olive oil for frying
To garnish: sliced cucumber, additional fresh dill, pickle slices
1. Place the grated vegetables into a tea towel. Wrap tightly and squeeze out as much liquid as possible. This will ensure you have crunchy rosti. Place in a large bowl and sprinkle over the remaining ingredients along with a good grind of cracked black pepper. Mix well.
2. Heat a skillet over a medium heat. Add a generous glug of olive oil. Divide the vegetable mix into 5-6 roughly even portions in your bowl. Place the first portion in the pan in the 12cm circular shape. Use a fork to make it even in thickness and press down a little in a couple of sections. Don’t press down the entire thing. Those loose strands will get nice and crunchy.
3. Cook for 5-7 minutes until golden on each side. Flip carefully. Place in a warm oven while you cook the remaining mix.
4. Stir together the crème fraiche, horseradish, dill and salt.
5. Top each rosti with some smoked salmon, a dollop of crème fraiche and the other garnishes as desired.