My love for beetroot is one of those things, which identify me as Polish 🙂
We Poles eat quite a lot of beetroot and in various forms. There is none of us who do not regularly eat a beetroot salad or a cold soup, and I will not even mention the red borscht.
We also like potatoes, this is why I decided to combine these two vegetables together and create a tasty recipe.
Basically, I made a simple cake, which I served with smoked salmon and horseradish sauce.
Ingredients for beetroot cakes.
- 200 g of cooked and peeled beetroots
- 400 g of cooked potatoes
- 1 egg
- 1/2 teaspoon of salt
- a pinch of pepper
- 1 tablespoon of starch
- oil for frying
- 250 g of smoked salmon
- 2 tablespoons of horseradish from a jar
- 2 tablespoons of mayonnaise
- 2 tablespoons of sour cream
Additionally: fresh dill for serving.
How to prepare beetroot cakes with salmon.
Grate the cooked beetroot on a large mesh grater. Press the potatoes through a musher. Combine the beetroots with the potatoes then add salt, pepper, egg and starch. Mix thoroughly. Form medium-sized balls on your palm and flatten them gently. Put the cakes on a baking paper and bake for 45 minutes at 180 degrees Celsius. Turn them around at half time.
Sauce: combine mayonnaise, cream and horseradish in a small bowl. Mix them together.
Serve the cakes with salmon, horseradish sauce and chopped dill.
Good to know when making cakes with salmon.
Instead of horseradish from the jar you can also use fresh ones but be careful as it will have a stronger flavour.
Do You like fish and seafood? Check our recipe for Seafood pasta