BEETROOT ROSTI WITH GREEN YOGURT & SMOKED SALMON

Beetroot rosti with green yogurt & smoked salmon image

Enjoy these colourful beetroot rostis with smoked salmon, poached eggs and herb yogurt. They make a fabulous weekend brunch, lunch or supper

Provided by Esther Clark

Time 1h30m

Number Of Ingredients 14

Ingredients

600g beetroot, trimmed, peeled and coarsely grated
400g potatoes, coarsely grated
2 tbsp olive oil
1 red onion, finely sliced
5 large eggs
4 tbsp flour
2 tbsp butter
1 tbsp white wine vinegar
200g smoked salmon
170g Greek yogurt
½ bunch of dill, plus extra to serve
½ bunch of parsley
pinch of ground cumin
1 tbsp capers, drained and rinsed

Steps:

Toss the beetroot and potato with a large pinch of salt, tip into a colander in the sink, and leave to drain for 30 mins. Transfer to a clean tea towel and squeeze out any excess liquid. Heat half the oil in a frying pan and fry the onion for 5 mins. Add the grated veg and fry for 10 mins more until just soft. Remove from the heat. Cool slightly. Combine with 1 egg and the flour, season and form into eight patties.
For the herb yogurt, tip everything into a food processor with a pinch of sea salt, and blitz until smooth.
Heat the butter and remaining oil in a large non-stick frying pan over a medium heat, and fry the rosti for 4-5 mins on each side until crisp and cooked through. Put on a baking tray and keep warm in a low oven.
Bring a pan of lightly salted water to a simmer with the vinegar. Stir to create a whirlpool. Crack 1 egg into a cup, wait until the whirlpool has almost subsided, then tip in the egg. Poach for 2-3 mins, remove with a slotted spoon and drain on kitchen paper. Repeat with the other eggs.
Serve the rosti with the herb yogurt, poached eggs, smoked salmon and some extra dill.

Nutrition Facts : Calories 593 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium