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 tbsp flour
1/2 onion or 1 shallot, finely chopped
2 tbsp grated horseradish
125 ml sour cream
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.