Jersey Royal Potato and Beetroot Rosti

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