By Kelly Gibney
Earthy root vegetables and zingy bursts of McClure’s bread and butter pickles make the most delicious crunchy rosti. A brilliant brunch dish. Serves 4.
INGREDIENTS
Rosti
- 750g grated root vegetables (we used roughly equal quantities of potato, carrot, purple kumara and parsnip)
- 3 tablespoons cornflour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspon dried parsley
- 90g McClure’s Bread and Butter pickles, diced
- ½ teaspoon salt
- Cracked black pepper
Horseradish crème fraiche
- 200g crème fraiche (or sour cream)
- 1 heaped teaspoon grated horseradish (we use Delmaine)
- Small handful fresh dill, finely chopped
- Generous pinch sea salt
To serve:
- 200g smoked salmon slices
- Olive oil for frying
To garnish: sliced cucumber, additional fresh dill, pickle slices
METHOD
1. Place the grated vegetables into a tea towel. Wrap tightly and squeeze out as much liquid as possible. This will ensure you have crunchy rosti. Place in a large bowl and sprinkle over the remaining ingredients along with a good grind of cracked black pepper. Mix well.
2. Heat a skillet over a medium heat. Add a generous glug of olive oil. Divide the vegetable mix into 5-6 roughly even portions in your bowl. Place the first portion in the pan in the 12cm circular shape. Use a fork to make it even in thickness and press down a little in a couple of sections. Don’t press down the entire thing. Those loose strands will get nice and crunchy.
3. Cook for 5-7 minutes until golden on each side. Flip carefully. Place in a warm oven while you cook the remaining mix.
4. Stir together the crème fraiche, horseradish, dill and salt.
5. Top each rosti with some smoked salmon, a dollop of crème fraiche and the other garnishes as desired.
