Beetroot rosti with green yogurt and smoked salmon

• beet↗600g g

  peeled, trimmed and coarsely grated

• potato↗400g g

  coarsely grated

• olive oil↗2 tbsp tbsp
• red onion↗1

  thinly sliced

• eggs↗5 large
• flour↗4 tbsp tbsp
• butter↗2 tbsp tbsp
• white wine vinegar↗1 tbsp tbsp
• smoked salmon↗200g g
• Greek yogurt↗170g g
• dill↗½ bunch of bunch

  plus extra for serving

• parsley↗½ bunch of bunch
• cuminpinch of ground pinch

  ground pinch

• capers↗1 tbsp tbsp

  drained and rinsed

Step-by-step instructions

1. 1

   Mix the beet and potatoes with a generous pinch of salt, transfer to a colander in the sink and let drain for 30 minutes. Transfer to a clean kitchen towel and squeeze out excess liquid. Heat half the oil in a pan and sauté the onion for 5 minutes. Add the grated vegetables and fry for another 10 minutes until they become soft. Remove from heat. Let cool slightly. Mix with 1 egg and flour, season and shape into eight patties.

2. 2

   For the herby yogurt, transfer everything to a food processor with a pinch of sea salt and blend until smooth.

3. 3

   Heat the butter and the remaining oil in a large non‑stick skillet over medium heat and fry the rosti 4‑5 minutes on each side until crisp and cooked through. Transfer to a baking tray and keep warm in a low‑temperature oven.

4. 4

   Pour lightly salted water into a saucepan, add the vinegar and bring to a gentle boil. Stir to create a vortex. Crack 1 egg into a cup, wait until the vortex almost subsides, then slide the egg in. Poach for 2‑3 minutes, remove with a slotted spoon and pat dry on a paper towel. Repeat with the remaining eggs.

5. 5

   Serve the rosti with herby yogurt, poached eggs, smoked salmon and extra dill.