Bucks Fizz smoked salmon with root vegetable mini rostis
- 350g Charlotte potatoes
- 100g swede (peeled weight)
- 100g carrot
- 1 large shallot (or 2 small), finely chopped
- 2 tbsp olive oil
- 3 x 120g packs Extra Special Smoked Scottish Salmon with Bucks Fizz
- Lemon wedges, to serve
- Rocket, to serve
Cut the potatoes into even sized pieces and put in a pan. Add just enough cold water to cover. With the lid on the pan, bring to the boil and parboil for 3 minutes. Cut the swede and carrots into similar-sized pieces and parboil in a separate pan for 2 minutes. Drain all the vegetables and leave to cool.
Fry the shallots in 1 tbsp of the oil until soft and translucent. Tip into a bowl. Coarsely grate the parboiled vegetables over triple-thickness kitchen roll. Put more paper on top and press down to soak up some of the moisture. Then add the vegetables to the shallots, season and mix together gently with a fork.
Heat the rest of the oil in a large, non-stick frying pan. Divide the grated vegetables into 6 portions and put in the pan – you may have to cook them in batches. Flatten each one with the back of a wooden spoon. Cook over a low heat for 2-3 minutes until golden and crisp underneath. Turn over and cook the other side for 2-3 minutes. Serve with the salmon, lemon wedges and rocket.