Peel and roughly grate 200g Nicola potatoes and 1 big cooked red beetroot, add 1 finely hacked garlic, 1 tbsp flour and 1 beaten egg. Mix well and season with pepper and salt
Divide in two heaps and flatten. Melt 20g butter and pour over the cookies. Put in the fridge for at least one hour.
In the meantime mix 50g mascarpone, 1 tbsp mayo, 1 tsp Dyon mustard, the juice of 1/4 lime and 1 tbsp horseradish cream, season with salt and pepper. If you have one, grate some fresh horseradish into the mix.
Panfry the cookies in 3 tbsp olive oil, 3-4 mins per side, until browned and crispy.
Serve with slices of smoked wild salmon
Finish with lime wedges and dill
from simple food, looking good
Beetroot and potato rösti, smoked wild salmon and horseradish cream Recipe
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