𝚂𝚖𝚘𝚔𝚎𝚍 𝚜𝚊𝚕𝚖𝚘𝚗 𝚕𝚊𝚝𝚔𝚎𝚜 𝚠𝚒𝚝𝚑 𝚂𝚌𝚊𝚗𝚍𝚒𝚗𝚊𝚟𝚒𝚊𝚗 𝚑𝚘𝚛𝚜𝚎𝚛𝚊𝚍𝚒𝚜𝚑 𝚜𝚊𝚞𝚌𝚎
A fresh and zingy brunch that is sure to impress. It’s been so long since we treated ourselves to some smoked salmon we wanted to do something a little different. Matt did a great job at making these rosti style pancakes which added a nice crunch to creamy horseradish sauce.
𝐖𝐡𝐚𝐭 𝐲𝐨𝐮’𝐥𝐥 𝐧𝐞𝐞𝐝:
400g Maris Piper Potatoes
1 medium onion
2 large free-range eggs, beaten
4 tbsp self-raising flour
Light olive oil for frying
100g smoked salmon
Fresh dill sprigs to garnish
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐡𝐨𝐫𝐬𝐞𝐫𝐚𝐝𝐢𝐬𝐡 𝐜𝐫𝐞𝐚𝐦:
4-5 tsp horseradish
1/2 small red onion, very finely chopped
10g fresh dill, finely chopped
100ml soured cream
Heat the oven to 150°C. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.
Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated.
Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Remove from pan and keep hot in a low oven while you cook the rest.