Smoked salmon and beetroot rösti
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- 225g Grower's Selection Vine Ripened Cherry Tomatoes
- 300g Maris Piper potatoes
- 1 small onion
- 2tbsp rapeseed oil
- 2 balls Asda Pickled Beetroot, sliced
- 120g Extra Special Speyburn Single Malt Scotch Whisky Scottish Smoked Salmon, torn
- Lemon wedges
Preheat the oven to 200C/180C Fan/Gas 6. Roast the tomatoes on a baking tray for 15 mins.
Peel and grate the potatoes and onion into a clean tea towel; squeeze out excess liquid.
Heat the oil in a nonstick frying pan. Add the potato mixture; flatten. Fry for 6 mins each side until crisp. Drain on kitchen roll.
Top with the pickled beetroot, smoked salmon and black pepper. Serve with the tomatoes and lemon wedges.