Smoked-salmon-rosti

Smoked salmon and beetroot rösti

Crisp potatoes and sweet veg combine with whisky-infused salmon to make an impressive dish perfect for sharing

By , 18 March 2019

(1 vote)

Smoked salmon and beetroot rösti

  • Prep: 30 Mins
    Cook: 30 Mins

  • Serves: 4

Nutritional Info
Each 217g serving contains

  • Energy

    853KJ

    204KCAL

    10%

  • Fat

    9.3g

    med

    13%

  • Saturates

    1.1g

    low

    6%

  • Sugars

    5.4g

    low

    6%

  • Salt

    1.13g

    med

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 393kJ/94kcal.
Ingredients
  • 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
Method

  • 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.