Makes about 30 canapes
350g Maris Piper potato
2 balls\300g beetroot
100g butter, clarified
Salt & Pepper
Tub crème fraiche
Jar of horseradish sauce
One pack of smoked venison/beef/hot smoked salmon
Herbs to garnish (thyme, dill, parsley, chervil, chives)
Mix a couple of teaspoons of horseradish into the crème fraiche and season. Put back in the fridge to firm up for a few hours.
Peel and grate the beetroot, using a coarse grater.
Grate the potato using the same coarse grater into a clean tea towel and squeeze out the moisture. Put your potato into a bowl and add two good tablespoons of the clarified butter. Mix well and season. Add the beetroot and season again. Add some finely chopped thyme. Heat the oven to 180c.
Heat a non stick pan over a medium heat. Add a couple of tablespoons of the clarified butter. Take, if you have one, a 1.5 inch cutter. Put in the pan and half fill with your potato mixture. Start at 12.00 in the pan and work round, filling the cutter, pressing the potato down and then pulling the cutter off. Once you have filled the pan start turning the rosti over with a pallet knife, making sure they are turning golden brown underneath. Once you have browned them on both sides remove to a baking tray until you have cooked all the rosti. Keep an eye as they do burn!
Bake in the oven for about ten minutes or until tender all the way through. Remove from the oven and cool for a few minutes.
Top the rosti with some horseradish crème fraiche and a piece of smoked venison/beef/salmon. Garnish with herbs.
You can make the potato mixture the day before and the rosti can be made in advance and then refreshed in the oven if you think they need it. The raw mixture will keep in the fridge for 24 hours.