Name: Beetroot fritters with soured cream & salmon tartare
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 as a starter or light lunch
Ingredients: 3 tbsp groundnut oil; 1 small onion finely chopped; 1 garlic clove crushed; 225g Maris Piper potatoes; 550g beetroot; 2 large eggs lightly beaten; 450g salmon fillet skin removed; 2 shallots very finely chopped; 2 tbsp very finely chopped dill; ½ lemon juiced; 3 tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one); 300ml pot soured cream

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Beetroot fritters with soured cream & salmon tartare

Beetroot fritters with soured cream & salmon tartare

Diana Henry

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6 as a starter or light lunch

Easy

Prep: 30 mins

Cook: 25 mins

A star rating of 4 out of 5.4 ratingsRate

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Warm and crispy beetroot fritters pair perfectly with cold cream and delicate, raw salmon. A tasty starter or a light lunch that's rich in omega-3

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

For the fritters

3 tbsp groundnut oil
1 small onion

finely chopped
1 garlic clove

crushed
225g Maris Piper potatoes
550g beetroot
2 large eggs

lightly beaten

For the tartare

450g salmon fillet

skin removed
2 shallots

very finely chopped
2 tbsp very finely chopped dill
½ lemon

juiced
3 tbsp extra virgin olive oil

(a fruity one, not a grassy Tuscan one)

To serve

300ml pot soured cream

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Nutrition: per serving

kcal333
fat20g
saturates4g
carbs15g
sugars7g
fibre3g
protein21g
salt0.3g

Method

step 1

Heat 1/2 tbsp groundnut oil in a large frying pan. Gently fry the onion until soft but not coloured. Add the garlic, cook for 1 min, then set aside. Peel and grate the potatoes and beets. Put the grated flesh of each into some muslin or a brand-new J-cloth (or a tea towel if you don’t mind it getting stained) and squeeze out as much water as possible. Put the gratings into a bowl and add the cooked onions, the eggs and a good amount of seasoning.
step 2

To make the tartare, dice the salmon and mix with the other ingredients, plus some seasoning to taste. The mixture should be moist, so add a little more oil if you need to. Leave the tartare to sit while you cook the fritters.
step 3

Heat more oil in the frying pan and spoon in about 1/6 of the mixture per fritter. Cook until crusts have formed on one side, then flip over. Once they’re golden on both sides, turn down the heat and continue to cook until soft all the way through, flipping them from time to time (about 5 mins each side). Be careful not to get the outside too dark before the inside is cooked, and add more oil as you need it. Keep the cooked fritters warm in a low oven while you finish the rest.
step 4

Serve the warm fritters with a generous dollop of soured cream and spoonfuls of the tartare.

Recipe from Good Food magazine, January 2017

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A star rating of 4 out of 5.4 ratings

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