Smoked salmon with parsnip and beetroot rosti
4 servings
30 minutes
Smoked salmon with parsnip and beetroot rösti is an exquisite dish of European cuisine that combines the tenderness of fish with crispy vegetable notes. Rösti, a traditional Swiss dish, gains a new flavor from the parsnip and beetroot that add sweetness and a light earthy depth. Cream-fresh with dill and horseradish adds piquancy, highlighting the delicate taste of smoked salmon. Lemon freshness completes the harmony of the dish, making it perfect for a festive dinner or refined lunch. This combination of flavors creates a balance between the tenderness of the fish and the crispy texture of rösti, delivering true gastronomic pleasure.
1
Clean and grate the beetroot and parsnip into a large bowl. Add flour, egg yolk, ground black pepper, and a large pinch of salt. Form 4 flat round rösti.
- Beetroot: 2 pieces
- Parsnip: 2 pieces
- Wheat flour: 40 g
- Egg yolk: 1 piece
- Dill: 1 bunch
2
Heat oil in a large skillet over medium heat. Place the rösti and fry for 5-6 minutes. Lift the edge, and if it's golden brown, fry the other side for 5-6 minutes.
- Rapeseed (canola) oil: 3 teaspoons
3
For the dressing, squeeze the juice of ½ lemon. Chop the dill and mix half of it with horseradish, lemon, and crème fraîche.
- Lemon: 1 piece
- Dill: 1 bunch
- Horseradish: to taste
- Creme fraiche: 120 g
4
Serve the rösti topped with salmon and dressing. Place lemon wedges and garden horseradish on the side. Sprinkle with dill and pepper.
- Smoked salmon: 200 g
- Lemon: 1 piece
- Horseradish: to taste
- Dill: 1 bunch
