Ingredients

• 4 large Maris Piper potatoes
• scrubbed
• not peeled
• 2 beetroot
• peeled
• coarsely grated
• 2 cloves garlic
• crushed
• salt and freshly ground black pepper
• 5 tbsp olive oil
• 100g/3½oz fresh horseradish
• 200g/7oz crème fraîche
• 1 lemon
• juice only
• salt and freshly ground black pepper
• 250g/10½oz smoked salmon
• 8 sprigs fresh dill
• to serve
• 4 lemon wedges
• to serve

Directions

• Place the potatoes into a saucepan of boiling salted water and boil for seven minutes
• then drain and leave to cool.
• When the potatoes are cool enough to handle
• peel them and grate them into a bowl.
• Add the grated beetroot and garlic
• season
• to taste
• with salt and freshly ground black pepper
• and mix together well.
• Divide and shape the potato mixture into six flat patties
• place onto a baking sheet and transfer to the fridge to chill for one hour.
• Heat the oil in a large frying pan over a medium-high heat. Add the potato röstis and fry for 4-6 minutes on each side
• or until golden-brown all over
• then drain on kitchen paper.
• For the horseradish sauce
• mix the horseradish
• crème fraîche and lemon juice together in a clean bowl and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place each rösti onto a plate. Top with a spoonful of horseradish sauce and a piece of salmon
• then finish each plate with some sprigs of dill and a lemon wedge.