Beetroot röstis with hot smoked salmon and creamed horseradish

Preheat the oven to 200°C, gas mark 6. Coarsely grate 125g waxy potatoes and 125g yellow beetroot. Place in a clean tea towel or piece of muslin and squeeze out any excess liquid, then place in a bowl. Season lightly with salt and black pepper

Line a baking sheet with baking parchment and brush with a little of olive oil. Place two 8.5cm metal rings or cutters on the sheet and fill them the rösti mixture to form a thin cake. 

Drizzle the rösti with a bit more olive oil and bake for 15 minutes until crisp and golden. Remove from the oven and cover with foil to keep warm

Meanwhile, stir 1/3tbsp creamed horseradish into 1 tbsp crème fraîche and season with lime zest, dilll, salt and black pepper. 

To serve, place a rösti on each plate and top with flakes of hot smoked salmon and a teaspoon of the dill&horseradish cream. 

Garnish with a little black pepper and a sprinkling of chopped dill, and serve with a few watercress leaves.

Cook's tips

Make and cook the rösti several hours in advance. Reheat in a hot oven for 5 minutes before serving.

(A Country Living recipe)

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