Crocchette di Barbabietola e Salmone
Beetroot Rosti with Smoked Salmon and Horseradish Cream

About This Recipe

Are you looking for a delicious salmon recipe with a difference? If you are, you’ve found it! Here’s my beetroot rosti with smoked salmon and horseradish cream for you to enjoy.

I have to admit that I’m not a great lover of beetroot, probably because I don’t particularly like sweet and sour together. This, however, is one of the few ways that I will eat beetroot because it works beautifully with the smoked salmon. If you are a beetroot virgin – here you go, this is the one to try. Make sure that you cook the rostis until they are very crispy.

TwitterFacebook

4

Serves

11

Ingredients

Salmon

Main Ingredient

Side Dishes, Meat Dishes

Type

Ingredients

  • 2 large potatoes (about 450g), unpeeled (Maris Piper are best)
  • 1 beetroot, peeled and coarsely grated
  • 1 garlic clove, crushed
  • 5 tablespoons olive oil
  • 4 slices good-quality smoked salmon
  • 1 lime, cut into 4 wedges

For the Horseradish Cream

  • 100g mascarpone
  • juice of ½ lime
  • 2 tablespoons horseradish sauce
  • salt and freshly ground black pepper
  • to garnish fresh dill sprigs

Weight Converter

Found in This Book

Feast your eyes on the finest beetroot rosti with smoked salmon and horseradish cream! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

Put the potatoes into a large saucepan, cover with cold water and bring to the boil. Cook for 12 minutes then drain and leave to cool.

Peel the cooled potatoes and grate into a large bowl. Add the beetroot and the garlic, season and mix well.

Divide and mould the mixture into 4 patties. Leave to chill in the fridge for 40–60 minutes.

Meanwhile, mix the mascarpone, the lime juice and the horseradish in a bowl. Season with salt and plenty of black pepper.

Heat the oil in a frying pan and cook the rostis for about 5 minutes on each side until crisp and golden all over. Remove and drain on kitchen paper.

Place a hot rosti on each serving plate topped with some smoked salmon, a dollop of horseradish cream and a sprig of dill. Place a wedge of lime on the side and serve immediately.

Once you’re done, simply sit back and enjoy your beetroot rosti with smoked salmon and horseradish cream and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Shell Pasta with Peppers, Sun-Dried Tomatoes and Pine Nuts

View Recipe

Next Recipe

Roasted Squash with Chilli and Sage Crumbs

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Spigola con puré di cannellini e salsa al basilicoPan-Fried Sea Bass With Cannellini Mash & Basil Sauce

It has often been said that beans are the meat of the poor man, as they are a healthy alternative to meat, but in Italy, beans are used in pasta dishes, salads, mashed and spread on bruschetta - to name but a few options. They are used all day every day and are so incredibly good for you - packed with protein and soluble fibre, they make a really wonderful alternative to potatoes. The creamy bean mash...

4

Serves

14

Ingredients
View Recipe

Insalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts

Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...

4

Serves

8

Ingredients

Beef

Main Ingredient
View Recipe

Svizzere Do AgnelloSpicy Lamb Burgers With Herbed Yoghurt

For burgers, lamb makes a really nice change from beef. These need to be prepared ahead and rested in the fridge to make sure they don’t fall apart when they are cooked, so they’re a great make-ahead meal. The yogurt makes a lovely cooling accompaniment to the spicy burgers. Light that barbecue and open the cold beers...!

6

Serves

15

Ingredients

Lamb

Main Ingredient
View Recipe

Soufflé Di Banane e CioccolatoBanana & Chocolate Soufflé

In our family, the combination of chocolate and banana is a big winner, especially in pancakes or cupcakes, so I created this soufflé just for a change. It's really easy to prepare, and also works well with strawberries or raspberries.

8

Serves

7

Ingredients
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Risotto con zucchini e zafferanoCourgette & Saffron Risotto

Saffron, sometimes referred to as 'red gold' because of its deep ruby-red colour, flourishes in the fertile hills of Sardinia's Medio Campinado province in southwestern Sardinia. The locals use it liberally in their cooking, but given its high price in Britain I tend to use it sparingly and in dishes where it will be one of the star attractions such as this delicately-flavoured risotto. The courgette...

4

Serves

12

Ingredients

Rice

Main Ingredient
View Recipe