Beetroot and potato rösti, smoked wild salmon and horseradish cream

Peel and roughly grate 200g Nicola potatoes and 1 big cooked red beetroot, add 1 finely hacked garlic, 1 tbsp flour and 1 beaten egg. Mix well and season with pepper and salt

Divide in two heaps and flatten. Melt 20g butter and pour over the cookies. Put in the fridge for at least one hour. 

In the meantime mix 50g mascarpone, 1 tbsp mayo, 1 tsp Dyon mustard,  the juice of 1/4 lime and 1 tbsp horseradish cream, season with salt and pepper. If you have one, grate some fresh horseradish into the mix.

Panfry the cookies in 3 tbsp olive oil, 3-4 mins per side, until browned and crispy.

Serve with slices of smoked wild salmon

Finish with lime wedges and dill

Lamb chops, sea aster, corn

Panfry 4 lamb chops in a little butter, 2 mins per side. In the meantime wok a handful of sea aster in a little olive oil

Serve as shown with some corn from a tin

Carne crude with anchovies and lemon zest

Slice 200g fillet of beef in 4x4 mm cubes. Roughly hack 50g hazelnuts and toast them in 1 tbsp olive oil. Drain and finely hack 4 anchovies.

Mix the meat with 2/3 of the hazelnuts, 2 tbsp good olive oil, the anchovies and the zest of 1/2 lemon. Taste and season with salt and pepper 

Serve as shown with watercress, finish with olive oil, fresh pepper, the last of the hazelnuts and more lemon zest.

(Here Dosia Brewers original recipe in Dutch)