Recipe - Warm Salad Of Smoked Salmon With Horseradish Rosti

6 ounce Smoked salmon

ROSTI
1 lg Potato
3 ounce Fresh horseradish
Salt and pepper
Butter for cooking
2 tablespoon Creme fraiche
One half Lime; blanched , zest of
2 tablespoon Juice of lime
Salt and pepper

SAUCE
8 ounce Beetroot; pureed
2 ounce Shallots
10 fl Chicken stock
4 fl Double cream
3 ounce Chilled butter
Mixed leafs and seaweed
Capers; chopped
Gherkins; chopped

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 One half 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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