Crispy potato rosti with salmon, beetroot, horseradish sour cream - Better Homes & Gardens Australia
Learn how to prepare crispy potato rosti paired with seared salmon, baby beetroot, and zesty horseradish sour cream. A gourmet delight to savor!
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Cooking tools:
- Mandoline
- Grater
- Colander
- Saucepan
- Stove
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Baking sheet
- Spoon
- Measuring spoon
- Measuring cup
- Refrigerator
- Plate
Ingredients
- 3 large whole desiree potatoes, peeled
- 5 Tbsp sour cream
- 3 Tbsp horseradish cream
- 3–4 baby beetroots, washed, trimmed, leaving 1cm stem intact
- 1 tsp caster sugar
- 1 tsp sea-salt flakes, plus extra, to season
- 21⁄2 Tbsp extra virgin olive oil, plus extra 120ml, for frying
- 1 large beetroot, coarsely grated, excess juice squeezed out
- 21⁄2 Tbsp flour plain
- Freshly ground black pepper, to season
- 500g piece boneless, skinless salmon
- 1⁄2 bunch chives, finely chopped
- 2 Tbsp caviar
- Lemon cheeks, to serve
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