Forman and Field sent me some of their smoked salmon, and their London cure worked brilliantly with the rosti. Supermarket smoked salmon can be aggressively salted and oily; this was melt in the mouth and delicate. I imagine this would make a lovely little starter. I just ate enough for 2 as my dinner.
Beetroot & Potato Rosti
4 large Vivaldi potatoes
1 small onion
A hefty pinch of salt
Loads of black pepper
I didn't bother to peel the potatoes, but do peel the beetroot. Grate into a bowl and then season. Gather in about 4 sheets of kitchen towel and squeeze all the moisture out - squeeze like hell so that your hands turn nice and red.
Whisk an egg in a bowl and add the potato and beetroot. Add the onion, sliced finely and the black pepper. Heat some oil in a non-stick pan and add the mixture to the pan, shaping it into a circle. Fry on a low heat, for about 15 minutes. Slide out onto a plate, then flip it back in, uncooked side down for a further 15 minutes until cooked through and crispy.
Serve with rocket dressed in a dill, yoghurt and lemon rind dressing with curls of smoked salmon.