Beetroot rosti with green yogurt & smoked salmon
By Esther Clark
Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper
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Prep:50 mins
Cook:40 mins
plus draining - Serves 4
- More effort
Nutrition per serving
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kcal 593
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fat 28g
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saturates 11g
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carbs 51g
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sugars 0g
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fibre 8g
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protein 31g
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salt 2g
Ingredients
- 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
- 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
Method
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.
