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Dairy
Easy
50 Minutes
Diets 
Serve this strikingly colorful dish as a satisfying brunch plate. Cool, silky crème fraîche contrasts well with salty smoked salmon and the slightly sweet, earthy-tasting, crisp-textured beet(root) latkes.
150 grams/5 ounces raw beet(root)
150 grams/5 ounces potatoes, peeled
1/2 red onion, peeled
1 egg, beaten
50 grams/1/2 cup medium matzo meal, such as Manischewitz
neutral-flavored oil, for frying
200 grams/6 and 1/2 ounces smoked salmon
4 dollops of crème fraîche
Gefen Salt, to season
freshly ground Gefen Black Pepper, to season
snipped chives, to garnish
Peel the beet(root) and trim off the trailing root. Hold each beet(root) by the stalk end and grate them coarsely. Grate the potato and the red onion.
In a large bowl, mix together the grated beet(root), potato and onion. Add in the egg, matzo meal, salt and pepper to taste and mix together thoroughly to form a thick, sticky mixture.
Preheat the oven to 140 degrees Celsius fan/160 degrees Celsius/325 degrees Fahrenheit/gas 2.
Pour the oil to a depth of 0.5 centimeter/1/4 inch into a heavy bottomed frying pan/skillet and heat it up thoroughly.
Fry the latkes in batches. Add four separate spoonfuls of the mixture, spaced well apart, to the hot oil, pressing each down lightly with the spoon to spread it out. Fry them for three minutes, then flip each one over and fry for a further two minutes. Carefully remove the fried latkes from the pan and onto the prepared baking sheet before placing them in the oven to keep warm.
Repeat the process four times, making 12 latkes in all.
Serve the beet(root) latkes with smoked salmon and a dollop of crème fraîche topped with chopped chives.
From Fermented Foods for Everyday Eating: Deliciously Easy Recipe to Boost Body and Mind, Ryland Peters and Small Photograph by Clare Winfield © Ryland Peters and Small Purchase on Amazon
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