Warm Salad of Smoked Salmon with Horseradish Rosti

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Warm Salad of Smoked Salmon with Horseradish Rosti Ingredients

6 oz Smoked salmon	SAUCE
ROSTI	8 oz Beetroot; pureed
1 lg Potato	2 oz Shallots
3 oz Fresh horseradish	10 fl Chicken stock
Salt and pepper	4 fl Double cream
Butter for cooking	3 oz Chilled butter
2 tb Creme fraiche	Mixed leafs and seaweed
1/2 Lime; blanched , zest of	Capers; chopped
2 tb Juice of lime	Gherkins; chopped
Salt and pepper

Instructions for Warm Salad of Smoked Salmon with Horseradish Rosti

Rosti: Peel the potato and shred on a mandolin or grater (do not wash). Season with salt and pepper. Squeeze out excess amount of water in a clean tea towel. Wash. Peel the horseradish and mix with the potato and season lightly and cook immediately in a small pan with a little butter until golden brown. For the creme fraiche, mix the zest of 1/2 lime with the lime juice, and the creme fraiche, season and keep refrigerated. Sauce: Place a little butter into a pan and sweat off the shallot. Add the beetroot and chicken stock and reduce by half. Add the double cream and reduce until it coats the back of a spoon. Mix the leafs with chopped capers and gherkins. Place the rosti on a plate and top with a bouquet of leaves, place the salmon on top. Place the creme fraiche on top of the salmon and scatter over the seaweed. Drizzle the beetroot sauce around the place. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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