Jersey Royal Potato and Beetroot Rosti

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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