Beetroot fritters with sour cream and salmon tartare

• peanut oil3 tbsp tbsp
• small onion1

  finely chopped

• clove of garlic↗1

  minced

• Maris Piper potatoes↗225g g
• beetroot↗550g g
• large eggs↗2

  lightly beaten

• salmon fillet↗450g g

  skinless

• shallot↗2

  very finely chopped

• dill2 tbsp tbsp
• lemon↗½

  juice

• extra virgin olive oil↗3 tbsp tbsp

  (fruit, not herbaceous Tuscan)

• cup of sour cream300ml ml

Step-by-step instructions

1. 1

   Heat 1/2 tbsp peanut oil in a large pan. Gently sauté the onion until soft, without browning. Add the garlic, cook for 1 minute, then set aside. Peel and grate the potatoes and beetroot. Place the grated vegetables in a muslin or new J‑cloth (or kitchen towel if you don’t mind getting it dirty) and squeeze out as much water as possible. Transfer the grated mixture to a bowl, add the sautéed onion, eggs and enough seasoning.

2. 2

   To make the tartare, cut the salmon fillet into cubes and mix with the other ingredients, adding seasoning to taste. The mixture should be slightly wet, so add a little more oil if needed. Let the tartare rest while you prepare the fritters.

3. 3

   Heat more oil in the pan and spoon about 1/6 of the mixture for each fritter. Cook until a crust forms on one side, then flip. When they become golden on both sides, reduce the heat and continue cooking until fully soft inside, turning occasionally (about 5 minutes per side). Watch that the exterior does not burn while the centre is still cooking, adding oil as needed. Keep the cooked fritters warm in a low‑temperature oven while you finish the rest.

4. 4

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