Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche - Cook & Nelson

Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche

Root vegetable and pickle rosti with smoked salmon and horseradish crème fraiche - Cook & Nelson

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.

INGREDIENTS

Rosti

  • 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

To serve:

  • 200g smoked salmon slices
  • Olive oil for frying

To garnish: sliced cucumber, additional fresh dill, pickle slices

 

METHOD

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.

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