Potato Rosti with Beetroot Proper Pickle Recipe

This earthy and crunchy pickle works great with smoked fish, this recipe uses smoked salmon but works well with mackerel too, or smoked trout.

Serves: 4 as a starter or 2 as a main Preparation time: 10 minutes Cooking time: 8 minutes
Potato Rosti with Beetroot Proper Pickle Recipe By

You'll need

2 medium floury potatoes, peeled, about 450 g
salt and freshly ground black pepper
1 tablespoon sunflower oil
15 g butter
4 slices smoked salmon or trout
4 tablespoons soured cream
4 tablespoons English Provender Beetroot Proper Pickle
few sprigs of dill

How to make

For the rösti, coarsely grate the potatoes into a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with salt and black pepper, then divide into four equal portions.

 

Heat a large frying pan over a medium heat and add the oil and butter. Add the röstis and using the back of a spoon gently push down to make a compact cake.

 

Fry the röstis, for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding a little more oil to the pan if required. Remove from the pan and drain on kitchen.

 

Divide between 4 plates, top with a slice of salmon, a spoonful of beetroot pickle and a little soured cream. Garnish with a sprig of dill and extra freshly ground black pepper.

This earthy and crunchy pickle works great with smoked fish, this recipe uses smoked salmon but works well with mackerel too, or smoked trout.

Serves: 4 as a starter or 2 as a main Preparation time: 10 minutes Cooking time: 8 minutes

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Enhanced by our naturally delicious ingredient

  • Classic Chunky Pickle
  • Finely Chopped Pickle
  • Beetroot Pickle

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