Beetroot fritters with soured cream & salmon tartare - Good Food Middle East

Ingredients

• 3 tbsp groundnut oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 225g Maris Piper potatoes
• 550g beetroot
• 2 large eggs, lightly beaten
• 450g salmon fillet, skin removed
• 2 shallots, very finely chopped
• 2 tbsp very finely chopped dill
• ½ lemon, juiced
• 3 tbsp extra virgin olive oil (a fruity one, not a grassy Tuscan one)
• 300ml pot soured cream