Baked rösti with smoked salmon, capers and dill
The perfect brunch or dinner, this is a real crowd-pleaser. Add poached eggs and/or avocado if you’re extra hungry.
Serves 4 • Prep 20 mins • Cook 1 hr
20g salted butter
1 onion, sliced
800g grated root veg, we used
potato, carrot and parsnips
2 medium eggs, beaten
Small handful dill, chopped, plus extra for garnishing
Small handful parsley, chopped, plus extra for garnishing
Zest and juice 1 lemon
2tbsp olive oil
2tbsp crème fraiche
4 slices smoked salmon
2tbsp capers
You will need:
27cm ovenproof frying pan or skillet
1 Heat the oven to 180C Fan/Gas 6. Melt the butter in the frying pan, then fry the onion for 15 mins until soft.
Meanwhile, grate the root vegetables and add a generous amount of salt. Put into a tea towel and squeeze out as much excess
