For the fritters
- 3 tbsp groundnut oil
- 1 small onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed
- 225g Maris Piper potatoes
- 550g beetroot
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 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
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 3 tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)
- 300ml pot soured cream
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.
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.
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.
Serve the warm fritters with a generous dollop of soured cream and spoonfuls of the tartare.