Beetroot Latkes & Smoked Trout with Horseradish Dill Creme Fraiche | DonalSkehan.com
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Beetroot Latkes & Smoked Trout with Horseradish Dill Creme Fraiche

January 18

Latkes are traditionally served on the Jewish holiday of Hanukkah. Normally made with just potato, the shredded beetroot here provides great colour and deep purple potato cake ideal to serve with smoked trout and all the extras.

  • serves Serves 4
  • time 20 mins


  1. 1. Using a clean kitchen towel to squeeze as much excess liquid out of the beetroot, potato and onion as possible. Combine them with the rest of the latke ingredients in a large bowl. Divide the mix in 12 and shape into small round and flat pieces.
  2. 2. Heat a large frying pan over a medium heat, add the latkes and fry for 8-10 minutes, turning to cook evenly on all sides, you will need to do this in batches, keeping the first batch warm as you do so.
  3. 3. Arrange the latkes on plates with the creme fraiche, eggs, trout, roe and dill with some lemon if you like.


For the Latkes:

400g raw beetroot, peeled and roughly grated

1 large potato, peeled and grated

1 onion, grated

50g plain flour

2 eggs

4 spring onions, thinly sliced

To serve:

100ml créme fraîche

4 soft boiled eggs

150g smoked trout

Trout roe

Small handful dill

Lemon, cut into wedges

Sea salt and freshly ground black pepper