Warm salad of smoked salmon with horseradish rosti
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Smoked salmon |
| 1 | large | Potato |
| 3 | ounces | Fresh horseradish |
| Salt and pepper | ||
| Butter for cooking | ||
| 2 | tablespoons | Creme fraiche |
| ½ | Lime; blanched , zest of | |
| 2 | tablespoons | Juice of lime |
| Salt and pepper | ||
| 8 | ounces | Beetroot; pureed |
| 2 | ounces | Shallots |
| 10 | fluid ounce | Chicken stock |
| 4 | fluid ounce | Double cream |
| 3 | ounces | Chilled butter |
| Mixed leafs and seaweed | ||
| Capers; chopped | ||
| Gherkins; chopped | ||
Directions
ROSTI
SAUCE
Rosti: Peel the potato and shred on a mandolin or grater (do not wash).
Season with salt and pepper.
Squeeze out excess amount of water in a clean tea towel. Wash. Peel the horseradish and mix with the potato and season lightly and cook immediately in a small pan with a little butter until golden brown.
For the creme fraiche, mix the zest of ½ lime with the lime juice, and the creme fraiche, season and keep refrigerated.
Sauce: Place a little butter into a pan and sweat off the shallot. Add the beetroot and chicken stock and reduce by half.
Add the double cream and reduce until it coats the back of a spoon.
Mix the leafs with chopped capers and gherkins.
Place the rosti on a plate and top with a bouquet of leaves, place the salmon on top.
Place the creme fraiche on top of the salmon and scatter over the seaweed.
Drizzle the beetroot sauce around the place.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.