Parsnip rosti with salmon

Parsnips belong to the carrot family and have been grown in Europe since Roman times. This dish makes an excellent light brunch.

Ingredients

400 g	Parsnips, peeled and shredded (Main)
300 g	Waxy potatoes, peeled and shredded (Main)
1	Small onion, diced
1 large	Egg, lightly beaten
5 ½ Tbsp	Rice bran oil
300 g	Hot-smoked salmon fillets (Main)

Directions

1. Combine the shredded parsnips and potatoes in a sieve and press out any liquid. Place in a large bowl. Add the onion, egg and seasonings.
2. Heat a little of the oil in a large non-stick frying pan.
3. Take cups of the mixture and place in piles in the frying pan. Press down gently. Cover for 1 minute. Remove the cover and cook until golden on the base. Turn the rosti over and cook the other side until golden. Place on paper towels to drain. About 4 rosti can be cooked at one time. Repeat until all the mixture has been cooked.
4. Divide the salmon into 4 equal portions.
5. Place the rosti on four serving plates topped with the salmon.
6. Great served with a lemon pickle or Hollandaise Sauce and lemon wedges.

More root vegetable recipes from Jan

• Chilli-roasted swede
• Hearty carrot and ginger soup