Ingredients

• 600g desiree potatoes, peeled
• 150g cooked beetroot
• 20g butter, melted
• 1 egg, lightly whisked
• 50g (1 ⁄3 cup) plain flour
• 60ml (1 ⁄4 cup) extra virgin olive oil
• 200ml crème fraîche
• 1 orange, rind finely grated
• 3 teaspoons horseradish cream
• 1 tablespoon fresh dill, finely chopped, plus extra sprigs, to serve,
• 1 large Lebanese cucumber
• 200g smoked salmon slices
• Crusty bread, to serve (optional)

Method

• Step 1 Grate the potatoes in a food processor fitted with a grater attachment. Transfer to a colander and squeeze out any excess moisture. Transfer to a large bowl. Grate the beetroot in a food processor fitted with a grater attachment.
• Step 2 Add the butter, egg and flour to the potato and stir to combine. Season. Add the beetroot and gently stir to combine.
• Step 3 Heat the oil in a large non-stick frying pan over medium-low heat. Spoon the potato and beetroot mixture into the pan, flattening gently with a spatula. Cook for 7 minutes or until the base is golden and crisp. Place a large plate over the pan and carefully invert the rosti onto the plate. Return the rosti, golden side up, to the pan. Cook for a further 7 minutes or until golden and cooked through.
• Step 4 Meanwhile, combine the crème fraîche, orange rind, horseradish cream and chopped dill in a bowl. Season.
• Step 5 Peel the cucumber into ribbons. Turn the rosti onto a serving plate. Top with salmon, cucumber ribbons, extra dill sprigs and crème fraîche mixture. Season with freshly ground black pepper. Cut into wedges. Serve with crusty bread, if you like.