BEETROOT FRITTERS WITH SOURED CREAM & SALMON TARTARE
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
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Yield 6 as a starter or light lunch
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 333 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.3 milligram of sodium
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