Raw fresh beetroot make excellent latkes and combine well with a topping of horseradish sauce, dill and smoked salmon. A traditional recipe with a modern twist!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
300g raw red beetroot - peeled
100g potato – peeled and coarsely grated
1 small onion – peeled and grated
1 tablespoon tahini paste
3 tablespoons ground coriander
3 tablespoons fresh dill
100g plain flour
50g porridge oats
1 egg – beaten
Salt and pepper – to taste -LOTS OF SALT
oil for cooking – ideally rapeseed
1 tablespoon horseradish sauce
3 tablespoons sour cream
1 tablespoon fresh dill
3 tablespoons apple puree
Garnish 1 lemon – cut into slices, sprigs of dill
100g smoked salmon – cut into small pieces.
1-2 pickled gherkins – finely sliced
Combine the dressing ingredients together and set aside.
Scrub the beetroots thoroughly, then grate them coarsely.
Using a clean tea cloth or kitchen paper, squeeze out any excess liquid from the grated onions and grated potato. Now add this to the grated beetroot.
Transfer to a bowl and mix well.
Season, then stir in the tahini, flour, oats, egg, coriander and dill.
Warm a shallow film of oil in a nonstick frying pan. Carefully drop generous spoonfuls of the mixture into the oil, flattening them down with the back of the spoon as you go.
Leave them to cook over a moderate heat for a couple of minutes until just starting to crisp a little, then with the help of a palette knife or fish slice, turn them over quickly and cook the other side. Remove from the pan and drain on kitchen paper.
Add a small teaspoon of the dressing to the latka, top with a little smoked salmon, a sprig of dill and a slice of pickled gherkin.