Beetroot rosti with green yogurt & smoked salmon
- Preparation and cooking time
- plus draining
- More effort
- Serves 4
- 600g beetroot, trimmed, peeled and coarsely grated
- 400g potatoes, coarsely grated
- 2 tbsp olive oil
- 1 red onion, finely sliced
- 5 large eggs
- 4 tbsp flour
- 2 tbsp butter
- 1 tbsp white wine vinegar
- 200g smoked salmon
For the herb yogurt
- 170g Greek yogurt
- ½ bunch of dill, plus extra to serve
- ½ bunch of parsley
- pinch of ground cumin
- 1 tbsp capers, drained and rinsed
- STEP 1
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.
- STEP 2
For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
- STEP 3
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.
- STEP 4
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.
- STEP 5
Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.