Root vegetable fritters with dip and smoked salmon

Ingredients for 2 servings:

• 1 tbsp horseradish, freshly grated
• 200 g sour cream
• 2 dashes lemon juice
• Salt and pepper from the mill
• 150 g carrot(s)
• 150 g celeriac
• 300 g potatoes
• 1 onion(s), red
• 1 egg(s)
• 1 tbsp wheat flour
• Salt and pepper from the mill
• nutmeg
• 200 g smoked salmon
• 6 tbsp oil for frying the fritters
• 1 tbsp chives
• 1 tbsp horseradish, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

For the dip, mix the horseradish, sour cream, lemon juice, and a little salt and pepper in a bowl. Tear the smoked salmon into bite-sized pieces. For the fritters, peel the root vegetables and potatoes and coarsely grate them into a bowl. Squeeze out the grated mixture as best you can with your hands and discard the liquid. Peel and dice the onion. Add the diced onion, egg, and flour to the vegetables. Season the fritter batter with salt, pepper, and nutmeg and mix well. Heat a little oil in a pan. Using a tablespoon, scoop out small heaps of the fritter mixture, drop them into the oil, flatten slightly, and fry on both sides for 3-4 minutes until golden brown and crispy. Drain the finished fritters on kitchen paper. Continue in this way until all the fritters are cooked. Spread the horseradish dip on the fritters, top with the salmon pieces, and sprinkle with the chives. Finally, sprinkle with the remaining horseradish.