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Beet & Potato Latkes

Ingredients

• For the latkes:
• 375 g (13 oz) red beets, peeled
• 900 g (2 pounds) starchy potatoes, like Russet, peeled
• 2 eggs (M)
• 40 g (1.5 oz; 0,6 dl; ¼ cups) fine plain tried breadcrumbs
• 1 tbsp fine sea salt
• vegetable oil, for frying
• To serve:
• ~ 375 g (12 oz) salmon (preferably blazing salmon)
• ~ 300 g (10 oz) sour cream
• 2 tart apples, cubed
• dill sprigs

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