How To Make Beetroot Fritters with Soured Cream & Salmon Tartare
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Serves:
Ingredients
- 2 large beetroots, grated
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup chopped fresh dill
- 1/2 cup sour cream
- 1/2 lemon, juiced
- 8 ounces fresh salmon fillet, finely diced
- 1 shallot, finely chopped
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
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In a large bowl, combine grated beetroots, flour, eggs, chopped dill, salt, and pepper. Mix well.
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Heat vegetable oil in a frying pan over medium heat.
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Drop spoonfuls of the beetroot mixture into the hot oil and flatten with the back of the spoon. Fry until golden brown on both sides. Remove and drain on a paper towel.
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In a separate bowl, mix sour cream, lemon juice, and a pinch of salt.
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In another bowl, combine diced salmon, chopped shallot, lemon juice, salt, and pepper. Mix well.
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Serve the beetroot fritters with a dollop of soured cream and a spoonful of salmon tartare on top.
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Garnish with additional dill, if desired.
Nutrition
- Calories : 320kcal
- Total Fat : 18g
- Saturated Fat : 4g
- Cholesterol : 134mg
- Sodium : 260mg
- Total Carbohydrates : 20g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 20g
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