Beetroot Rosti with Smoked Salmon and Herb Crème Fraîche

Herb Crème Fraîche

• 1 lemon, thin peelings of skin and juice
• 5 g fresh dill, leaves only
• 5 g fresh parsley, leaves only
• 5 g fresh coriander, leaves only
• 200 g crème fraîche
• 1 tsp fine sea salt
• ¼ tsp ground black pepper

Rosti

• 10 g fresh dill, leaves only, plus extra for garnishing
• 10 g fresh parsley, leaves only
• 220 g raw beetroot, peeled, cut in pieces (2 cm)
• 120 g parsnips, peeled, cut in pieces (2 cm)
• 2 egg yolks, from medium eggs
• 3 Tbsp plain flour
• 1 tsp fine sea salt
• ¼ tsp ground black pepper
• 3 Tbsp olive oil
• 200 g smoked salmon
• 1 lemon, cut in wedges, for garnishing