Jersey Royal Potato and Beetroot Rosti

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 10 minutes
    • British

    Jersey Royal Potato and Beetroot Rosti

    Recipe Information

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    300g Jersey Royal potatoes

    150g cooked beetroot

    80g Greek yoghurt

    5g horseradish

    100g Specially Selected smoked salmon

    Sea salt and black pepper

    Olive oil


    Wipe the potatoes and grate them

    Put into a clean tea towel and squeeze out as much moisture as possible

    Put into a bowl

    Grate the beetroot and add to the potato

    Season with some salt and black pepper and mix well

    Divide the mixture into 4 patties

    Fry them in some olive oil for 4 mins each side

    Mix the yoghurt and the horseradish together

    Serve the rosti with a dollop of the yoghurt and topped with smoked salmon

    Great served with some rocket or watercress

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