Beetroot Fritters with Soured Cream & Salmon Tartare Recipe

In a large bowl, combine grated beetroots, flour, eggs, chopped dill, salt, and pepper. Mix well.

Heat vegetable oil in a frying pan over medium heat.

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.

In a separate bowl, mix sour cream, lemon juice, and a pinch of salt.

In another bowl, combine diced salmon, chopped shallot, lemon juice, salt, and pepper. Mix well.

Serve the beetroot fritters with a dollop of soured cream and a spoonful of salmon tartare on top.

Garnish with additional dill, if desired.