Beet lettuce with warm smoked salmon and cream

Name: beet lettuce with warm smoked salmon and cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g raw beetroot; 1 toe garlic; tl fennel seed; 1 medium sized egg; 3 el bread crumbs; 4 el mild olive oil; 4 el creme fraiche; 75 g warm smoked salmon flakes; 2 twig basil

Starter for Christmas: latkes of beet with crème fraîche and warm smoked salmon.

Ingredients

Directions

Peel and grate the raw beet with a fine grater. Also grate the garlic.
Mix the beet and garlic with the fennel seed, egg, breadcrumbs, pepper and salt.
Heat the oil in a skillet and scoop 1 tbsp of the beet mixture into the pan until you have 6 heaps.
Press a little and cook on medium heat for 2 minutes. Turn, press a bit and bake for another 1 min. Drain the latkes on a plate with kitchen paper.
Make another portion in the same way.
Stir in the crème fraiche. Stack a latte, some crème fraîche and salmon on each plate and repeat this twice so that you have a turret.
Tear the basil into pieces and sprinkle the turrets with it.