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Ingredients

3 eggs, separated
1 cup (240g) fresh ricotta
2 tablespoons parmesan, grated
1/3 cup (50g) plain flour
30g unsalted butter, melted, plus extra to fry
1/3 cup fresh chives, chopped
1/3 cup fresh chervil, chopped
1/3 cup flat-leaf parsley leaves, chopped
300g hot-smoked trout or salmon fillets, skin removed, flaked
Beetroot relish, to serve
Alfalfa sprouts, to serve
Watercress, to serve

Method

Step 1 Combine egg yolks, ricotta, parmesan, four, melted butter and herbs in a bowl. Season and beat with a spoon to combine.
Step 2 Place the eggwhites in a separate bowl with a pinch of salt. Whisk until soft peaks form, then fold, 1 spoonful at a time, into the ricotta mixture until just combined.
Step 3 Heat a little extra butter in a frypan over medium-high heat. Add spoonfuls of the mixture to the pan to make four 8cm fritters. Cook for 1-2 minutes each side until golden, then transfer to a plate, and cover with foil to keep warm. Repeat with remaining batter to make 8 fritters.
Step 4 Serve fritters topped with trout, beetroot relish, sprouts and watercress.

Ricotta fritters with beetroot relish and hot smoked trout

How to make Ricotta fritters with beetroot relish and hot smoked trout

Ingredients

Method