| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Smoked salmon |
| 1 |
lg |
Potato |
| 3 |
oz |
Fresh horseradish |
|
|
Salt and pepper |
|
|
Butter for cooking |
| 2 |
tb |
Creme fraiche |
| 1/2 |
|
Lime; blanched , zest of |
| 2 |
tb |
Juice of lime |
|
|
Salt and pepper |
| 8 |
oz |
Beetroot; pureed |
| 2 |
oz |
Shallots |
| 10 |
fl |
Chicken stock |
| 4 |
fl |
Double cream |
| 3 |
oz |
Chilled butter |
|
|
Mixed leafs and seaweed |
|
|
Capers; chopped |
|
|
Gherkins; chopped |
INSTRUCTIONS
ROSTI
SAUCE
Rosti: Peel the potato and shred on a mandolin or grater (do not wash).
Season with salt and pepper.
Squeeze out excess amount of water in a clean tea towel. Wash. Peel the
horseradish and mix with the potato and season lightly and cook immediately
in a small pan with a little butter until golden brown.
For the creme fraiche, mix the zest of 1/2 lime with the lime juice, and
the creme fraiche, season and keep refrigerated.
Sauce: Place a little butter into a pan and sweat off the shallot. Add the
beetroot and chicken stock and reduce by half.
Add the double cream and reduce until it coats the back of a spoon.
Mix the leafs with chopped capers and gherkins.
Place the rosti on a plate and top with a bouquet of leaves, place the
salmon on top.
Place the creme fraiche on top of the salmon and scatter over the seaweed.
Drizzle the beetroot sauce around the place.
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