Celebrate spring with this crispy zucchini and carrot rosti, topped with hot smoked salmon, horseradish cream and asparagus. Great for lunch or a light dinner.
ZUCCHINI & CARROT ROSTI WITH HOT SMOKED SALMON
200g Regal Double Manuka Wood Roasted Salmon
1 large carrot, grated
1 zucchini, grated
1 tablespoon chives, chopped, plus extra to serve
1 tablespoon rice flour
1 pinch of salt
1 pinch of cracked pepper
4 tablespoons olive oil
6 asparagus spears, tough ends removed
1/4 red onion, thinly sliced
3 tablespoons sour cream
2 teaspoons horseradish
1 small handful of fresh dill
Salt and cracked pepper to serve
Grate the carrot and zucchini and squeeze tightly to remove any liquid. Place in a large bowl with the chives, egg, rice flour, salt and pepper and mix well.
Heat a non-stick frypan over a medium/high heat with half of the olive oil. Divide the batter into two and fry rosti one at a time for 3 - 4 minutes on each side or until golden brown. Keep the rosti quite flat so it crisps up.
In a small bowl, mix together the sour cream and horseradish, then set aside.
Bring a medium pot of water to the boil. Add the asparagus and blanch for 1 minute.
Serve rostis with a large dollop of horseradish cream, asparagus spears, sliced red onion and chunks of hot smoked salmon. Garnish with fresh dill, chives, salt and pepper.
I have collaborated with the lovely folk at Regal Salmon to come up with this delicious recipe using their super tasty Double Manuka Wood Roasted Salmon.