SNAP APPLE WITH BEETROOT RÖSTI WITH HORSERADISH CREAM AND DILL

Here, the light and fresh flavours of Scandinavian food come together.

MAKES 20 rösti and 2 drinks

PREPARATION TIME 35 minutes

COOKING TIME 40 minutes

FOR THE BEETROOT RÖSTI

● 250g cooked beetroot, grated

● 250g raw potato, grated and squeezed dry

● 1tbsp plain flour

●1 egg, beaten

● 2tbsp sunflower oil

● 150ml sour cream or crème fraîche

● 1tbsp hot horseradish sauce

● Sea salt and freshly ground black pepper

● Fresh dill, to garnish

FOR THE SNAP APPLE

● Ice cubes, to shake

● 30ml aquavit

● 30ml green (sour) apple liqueur

● Squeeze of fresh lime juice

● Green apple slices, to garnish

● Few dashes of sparkling clear lemonade

1 For the rösti, mix the grated beetroot, potato, flour and egg together; season well with salt and pepper. Heat 1tbsp of the oil in a medium non-stick frying pan. Spread half the mixture across the base of the frying pan (about 5mm). Reduce the heat to low and cook for about 10min on each side, until both sides are crisp and golden (use a plate to tip and flip over). Remove from the pan and cool slightly on kitchen paper. Heat the remaining oil and repeat with the rest of the mixture. Use a 4.5cm cookie cutter to stamp 10 rounds from each rösti cake. Leave to cool completely. Mix the cream and horseradish together in a small bowl; season to taste. Spoon a little on top of each rösti and garnish with dill. Serve at room temperature rather than cold.

2 For the cocktail, half-fill a shaker with ice. Add the aquavit, apple liqueur and a squeeze of lime juice. Shake until frosted, then pour into shot glasses. Add an apple slice to each serving and top up with chilled lemonade. Serve immediately.