Jersey Royal Potato and Beetroot Rosti
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