Instructions: Rosti: Peel the potato and shred on a mandolin or grater (do not wash).

Season with salt and pepper.

Squeeze out excess amount of water in a clean tea towel. Wash. Peel the horseradish and mix with the potato and season lightly and cook immediately in a small pan with a little butter until golden brown.

For the creme fraiche, mix the zest of 1/2 lime with the lime juice, and the creme fraiche, season and keep refrigerated.

Sauce: Place a little butter into a pan and sweat off the shallot. Add the beetroot and chicken stock and reduce by half.

Add the double cream and reduce until it coats the back of a spoon.

Mix the leafs with chopped capers and gherkins.

Place the rosti on a plate and top with a bouquet of leaves, place the salmon on top.

Place the creme fraiche on top of the salmon and scatter over the seaweed.

Drizzle the beetroot sauce around the place.

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