Smoked Salmon, Dill Cream and Beetroot & Sweet Potato Rosti

A tasty and colourful seasonal brunch.

Looking for healthy and delicious beetroot recipes? Give my easy sweet potato rosti with smoked salmon and dill cream recipe a try. It's quick, easy, beautiful and full of flavour and textures. Perfect for brunch, lunch or dinner.

Side note, I also think this would make a great brunch for Christmas day or winter celebrations. I think I might make it for Christmas eve as we tend to have seafood.

---

Ingredients (serves 4):

Beetroot & sweet potato rosti recipe:

• 1 large potato

• 1 sweet potato

• 1 large beetroot

• 1 red onion

• 3 Tbs corn starch

• Sea salt

• 50g butter

• 3 Tbs vegetable oil

Dill cream recipe:

• 5g dill

• 1/2 lemon, zested

• 1 clementine, zested

• 150mL sour cream

• Sea salt

• Black pepper

  
  

Rosti toppings:

• 4 slices of smoked salmon

• 1/2 lemon

---

Method:

1. First up, the cream: Finely chop the dill then add it to a large bowl along with the lemon zest, clementine zest, sour cream, salt and cracked black pepper. Whisk it until it starts to thicken. Taste and adjust seasoning if required.

2. Prep your lemon wedges by quartering the zested lemon half.

3. It's grating time! This is the most grating part of the recipe, if you'll pardon the pun, and it's uphill from there. Wash the root vegetables, peel the beetroot and the red onion, then start grating on the medium side of a box grater. Grate it all into a large bowl.

4. Add the corn flour and stir it in.

5. Heat up a frying pan on medium, add a knob of butter and Tbs of vegetable oil. When the butter has started frothing, spoon in the rosti mixture. I usually fit in about 3-4 rosti in the pan at a time. Flatten then until about 1 cm thick and the size of an american pancake. Season then with salt. After about 3 minutes, flip over and brown on the other side for another 3-5 minutes.

6. Repeat until all the mixture has been cooked into lovely rosti.

7. Serve about 3 rosti per person topped with the dill creme, a slice of smoked salmon and the lemon wedge.

8. Bon appétit!

   
   

---

More about this beetroot and sweet potato rosti recipe:

Shortcuts:

• This rosti recipe works well with just potato, or potato and any mix of the veg I've used. So you could only use potato and sweet potato for instance.

  
  

Keys to success:

• Make sure. to add a bit of cornstarch to the mix to ensure that it sticks together as it cooks.

• I don't drain out all the water like a lot of rosti recipes out there, the starchy water mixed with the corn starch is what gelatinises as it cooks to form a "glue". These are based off bulviniai bliniai which are the Lithiuanian version of potato pancakes that my Great Aunt taught me how to make. When you use only potato, there is enough starch in the water released that you don't even need to add corn starch. The result is crispy on the outside and tender in the middle.

• Add both butter and oil to avoid the butter burning and get the oil hot enough so the pancakes don't stick.

• Add the salt only when the pancakes are in the pan to avoid drawing out too much water while the mix is standing.

• Flatten the pancakes out as they cook.

Health benefits of sweet potato (yellow/orange fleshed):

They're a good source of:

• vitamin A which supports the immune system, and helps to maintain healthy vision and skin;

• vitamin B7 (biotin) which supports cell health and is needed to transform food into energy;

• vitamin C which acts as a water-soluble antioxidant, protects cells, enables wound healing and helps maintain healthy skin, bones, cartilage and blood vessels;

• manganese which also enables us to release energy from food and supports cell health;

• soluble fibre which helps lower blood cholesterol, and slows the release of energy from food, managing blood sugar levels. It also helps bulk stools with water and serves as a prebiotic, meaning it feeds our gut bacteria for a healthy microbiome which has its own multitude of health benefits;

• insoluble fibre - helps to make you feel full, and soften stools for better digestive health. It is also associated with phenolic compounds and therefore antioxidant properties.

Sweet potatoes also contain other active compounds. Similarly to last week’s squashes, they get their lovely orange colour from carotenoids in the flesh and sometimes skin. They are a particularly rich source of:

• Beta-carotene (pigment)- converted to vitamin A to support eye health, skin health, and the immune system. It accumulates under the skin, protecting us from UV rays and potentially reducing the risk of skin cancer. Vitamin A is also required for the formation of keratin to support teeth health. Beta carotene has also been suggested to have protective affects on our liver. It also acts as an antioxidant and anti-inflammatory which can reduce the risk of developing certain diseases such as cancer, cardiovascular disease and degenerative brain diseases.

Mood Food - Focus:

Vitamin C - is involved in converting dopamine to noradrenaline - a hormone associated with alertness, and memory;

Beta carotene - may improve cognitive function over time and alleviate brain fog;

Low Glycemic Index -  they maintain a steady release of energy to the brain over a prolonged period of time;

B Vitamins - help the body release energy from food, contribute to higher alertness and concentration. Not having sufficient B vitamins has been linked with feeling tired;

Hopefully this makes you excited to try this and many other winter sweet potato recipes during their season!

You can find lots of ideas on how to cook with sweet potatoes in my newsletter: https://felicityvincent.substack.com/

---

Video:

Cook along with this step-by-step video and learn how to make my easy sweet potato rosti recipe:

---

Photos: