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Crispy Potato Rosti With Salmon, Beetroot, Horseradish Sour Cream
BHG.COM.AU14Ingredients
35Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 3 whole potatoes (desiree, peeled)
- 5 Tbsp. sour cream
- 3 Tbsp. horseradish cream
- 3 baby beetroots (washed, trimmed, leaving 1cm stem intact)
- 1 tsp. caster sugar
- 1 tsp. sea salt flakes (plus extra, to season)
- 2 1/2 Tbsp. extra-virgin olive oil ( plus extra 120ml, for frying)
- 1 baby beetroots (large, coarsely grated, excess juice squeezed out)
- 2 1/2 Tbsp. flour (plain)
- freshly ground black pepper (to season)
- 500 grams skinless salmon (piece boneless)
- 1/2 bunch chives (finely chopped)
- 2 Tbsp. caviar
- lemon (cheeks, to serve)
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