Beetroot Rosti With Green Yogurt Smoked Salmon Recipes
BEETROOT ROSTI WITH GREEN YOGURT & SMOKED SALMON
Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper
Provided by Esther Clark
Categories Brunch, Lunch, Supper
Time 1h30m
Number Of Ingredients 14
Steps:
- Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.
- For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
- Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.
- Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
- Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.
Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
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