Prep
15 mins

Cooking Time

Cooking
20 mins

Serves 2

Beetroot

Ingredients

Serves: 2

For the Beetroot, Horseradish and Potato Rosti

  • 100g Beetroot
  • 200g Potato, bakers
  • 25g Creamed horseradish
  • 10g Butter

For the Smoked Salmon

  • 100g Smoked salmon
  • ½ Lemon

For the Poached Free-Range Eggs

  • 2 Free range eggs
  • 100ml White vinegar

Method

Beetroot, Horseradish & Potato Rosti

  1. Peel and grate the potato onto a cloth, season with a little salt and leave to stand for 2 minutes.
  2. Squeeze the potato in the cloth so to drain off any excess liquid, do not wash the potato.
  3. Grate the beetroot and add to the potato along with the horseradish, mix all the ingredients well together.
  4. Place a non-stick pan over a medium hot heat and add a little vegetable oil.
  5. When the pan is hot, add the beetroot mixture to the pan and press down so that the mixture covers the base.
  6. Cook the Rosti until it is golden brown, turn-over and add the butter down the sides of the pan.
  7. Cook until the underside of the Rosti is golden, remove from the pan and drain well.

Smoked Salmon

  1. Remove smoked salmon from the packet and using a sharp knife remove the blood line at the base of the slice.
  2. Cut the lemon into wedges, remove the pips.

Poached Eggs

  1. Fill a tall sauce pan with salted water and the vinegar and bring to the boil.
  2. Using a large spoon stir the water to create a vortex, break the eggs into the middle of the vortex and stir once more.
  3. Turn down the heat and gentle poach the egg until the white is cooked but the yolk is still runny, drain onto a cloth.

To Serve

  1. Place the Rosti onto a plate, top with the smoked salmon, then the poached egg and garnish with the lemon and Florette baby leaf.
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