Beetroot rosti with horseradish cream and smoked salmon

I love the combination of beetroot and salmon. It reminds me about my childhood. This recipe is really good for a weekend breakfast, then you are not on a hurry. So forget about your cereals and make something different.

Ingredients (serves 4)
1 x 450g tin baby beetroot, drained
4 medium (about 600g) pontiac potatoes, peeled
50g butter, melted
2 tbs olive oil
250g ctn creme fraiche
1 tbs grated horseradish, drained
2 tsp Dijon mustard
200g smoked salmon slices
1 Lebanese cucumber, thinly sliced lengthways
 Dill sprigs, to serve

Method
Coarsely grate the beetroot and potato and place in a bowl. Use your hands to squeeze as much liquid from the potato and beetroot as possible. Transfer to a clean bowl. Add the melted butter and stir to combine. Season well with salt and pepper.

Preheat oven to 100°C. Heat the oil in a large non-stick frying pan over medium-high heat. Spoon three 1/4-cup portions of beetroot mixture into the pan. Use a spatula to flatten each portion to an 8cm disc. Cook for 2 minutes each side or until golden brown and cooked though. Use the spatula to transfer to a plate lined with paper towel. Place in a warm oven. Continue in 3 more batches with remaining beetroot mixture, adding and reheating more oil if necessary.

Combine the creme fraiche, horseradish and mustard in a small bowl. Arrange three rosti on each serving plate. Top with salmon, cucumber and a dollop of creme fraiche mixture. Sprinkle with dill to serve.