Beetroot Fritters with Gravlax

The flavours of this dish went together very well: sweet fritters, salty smoked salmon (a suggested substitute for gravlax) and pungent mustard dressing, all strongly flavoured elements that each managed to avoid overpowering the others.

I used golden beets and grated them by hand but squeezed the excess liquid from them just before adding the remaining ingredients and cooking the fritters. They were tasty but they cooled very quickly and though the edges were crisp, the centres were quite soft. For the dressing, I used ½ oil and ½ water instead of the proportion in the recipe.

I would happily make this again if I could fix the texture of the fritter, though others didn’t seem to think it was an issue.