Turn your oven to 150°C/Gas Mark 2.
Take a large mixing bowl and beat your eggs, then stir in the flour. Coarsely grate the potatoes and squeeze out any excess water using a tea towel. Add this to the egg and flour along with coarsely grated beetroot and chopped spring onions. Season with salt and milled pepper and mix everything well.
Place a large frying pan over a medium-hot heat and add the groundnut oil. When hot take a heaped tablespoon of the latke mixture to the pan, flatten slightly so they are about 2cm thick and leave to cook until golden and crisp (about 3-4 minutes) flip over and cook on the other side until golden and crisp. Pop into the oven to keep warm whilst you prepare the second batch.
When you have all 8 made you are ready to serve. Place the latkes onto your serving plates, top with waves of smoked salmon and finish with a little crème fraiche, chopped chives and a milling of fresh pepper.
Alternatives to beetroot that also work really well are: swede, courgette, mouli, parsnip or squash.
300g Rooster potatoes, peeled
2 spring onions
1 large beetroot, peeled
1 medium eggs
50g plain flour
2tbsp groundnut oil for frying.
400g smoked salmon
4 large teaspoons crème fraiche
Snipped fresh chives