When I’m not actually in the process of cooking or eating food, chances are I’m thinking about it. This usually means that I will have figured out what I want to eat well in advance, but there are some days when I just don’t know what I’m going to cook until right before dinner time.  Yesterday was one of those days. It took me till five thirty to realise that what I was really craving was this combination of potato, horseradish cream and smoked salmon.  Luckily, this dish can be whipped up pretty quickly!

I always think it is very important to buy sustainably farmed or caught fish, so I paid a visit to my local organic fish monger for some delicious cold-smoked salmon flakes. Don’t despair if you don’t have a fish monger close by.  More and more supermarkets are now also selling sustainable fish.  Just look out for the ASC and MSC consumer labels. 

NB: I should add here that having a grater or a food processor with a grater function is absolutely essential! If you don’t have a grater, just go out and buy one. They’re not very expensive and they will change your life.

Ingredients (for about 7-8 fritters)

3 medium-large potatoes, coarsely grated

1 egg

1 tbsp flour

1/2 onion or 1 shallot, finely chopped

2 tbsp grated horseradish

125 ml sour cream

salt

pepper

100 g cold-smoked salmon flakes

some fresh dill (optional)

oil for frying

• Mix the chopped onion with the egg and flour.
• Peel and grate the potatoes, add them to the mixture and season with salt and pepper.
• Heat a thin layer of coconut or sunflower oil in a large flat frying pan.
• Meanwhile, make the horseradish cream by mixing the sour cream and the horseradish. Season with salt and pepper and set aside.
• When the oil is hot, fry the first batch of fritters. Make a fritter by adding a large spoonful of the mixture to the pan and flattening it with the back of the spoon. A large frying pan will probably accommodate about 3 or 4 fritters per batch. Fry till golden brown on both sides, then repeat with the second batch.
• Arrange the fritters on a plate, sprinkle on some coarse sea salt, then top off with horseradish cream and smoked salmon flakes.