- Preparation:
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Work harder
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Serves 4
- Cook:
Raw materials
- 600g beetroot, trimmed, peeled and coarsely grated
- 400 g potatoes, coarsely grated
- 2 tablespoons olive oil
- 1 red onion, thinly sliced
- 5 large eggs
- 4 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon white wine vinegar
- 200g smoked salmon
- For vanilla yogurt
- 170g Greek yogurt
- ½ bunch dill, plus extra for serving
- ½ bunch parsley
- A pinch of cumin powder
- 1 tablespoon capers, drained and rinsed
Method
Step 1
Toss the beetroot and potatoes with a generous pinch of salt, pour into a colander in the sink and drain for 30 minutes. Transfer to a clean tea towel and squeeze out excess liquid. Heat half the oil in a frying pan and fry the onions for 5 minutes. Add the grated vegetables and fry for a further 10 minutes until tender. Remove from heat. Cool slightly. Mix with 1 egg and flour, season and form into eight patties.
Step 2
For the vanilla yogurt, pour everything into a food processor with a pinch of sea salt and blitz until smooth.
Step 3
Heat the butter and remaining oil in a large non-stick frying pan over medium heat and fry the rosti for 4-5 minutes on each side, until crisp and cooked through. Place on a baking sheet and keep warm in a low oven.
Step 4
Simmer a pot of lightly salted water with vinegar. Stir to form a vortex. Crack 1 egg into the cup, wait until the swirl has almost subsided, then pour in the eggs. Cook for 2-3 minutes, remove with a slotted spoon and drain with kitchen paper. Repeat with other eggs.
Step 5
Serve the rosti with vanilla yogurt, poached eggs, smoked salmon and some extra dill.
