Celeriac rosti with smoked salmon

For a tasty weekend brunch, make these tasty Celeriac Rostis.

Recipe «Celeriac rosti with smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 500g celeriac, 500g sebago potatoes, 1/3 cup chopped chives, 2 eggs, lightly beaten, 1/3 cup plain flour , 1 tsp baking soda, Vegetable oil, to shallow fry, 1/2 cup sour cream , 2-3 tbsp lemon juice, 200g sliced smoked salmon, to serve, Dill sprigs and cracked black pepper, to serve.

Ingredients:

• 500g celeriac 
• 500g sebago potatoes 
• 1/3 cup chopped chives 
• 2 eggs, lightly beaten 
• 1/3 cup plain flour 
• 1 tsp baking soda 
• Vegetable oil, to shallow fry 
• 1/2 cup sour cream 
• 2-3 tbsp lemon juice 
• 200g sliced smoked salmon, to serve 
• Dill sprigs and cracked black pepper, to serve 

Instructions

1. Peel celeriac and cut into 4 large pieces. Coarsely grate the flesh and place into a large bowl. Peel potatoes and coarsely grate then take handfuls and squeeze out as much of the liquid as you can. Add squeezed potato to celeriac.
2. Add chives and eggs to the bowl and sift flour and baking soda over. Season and use your hands to mix together until evenly combined.
3. Heat about 5 mm of oil in a large frying pan. Drop 1/3 cupfuls of the mixture into the pan and spread out to about 10 cm diameter (you will only be able to cook 2 or 3 at a time, depending on the size of your pan). Cook over medium heat for about 3 mins each side, until golden brown and crisp. Drain on paper towels. Repeat with remaining mixture.
4. Combine sour cream and lemon juice. Serve the rosti with smoked salmon, drizzled with sour cream mixture, and topped with dill sprigs and cracked black pepper.