Peel and coarsely grate 250g potatoes and 250g carrots. Put them into a brand-new J-cloth or some muslin and squeeze out some of the moisture (don’t squeeze it all out or you will crush the vegetables too much).

Heat 1 tbsp olive oil in a frying pan and gently cook the carrot and potato for about 8 minutes, stirring from time to time. The vegetables shouldn’t colour. Add 1½ tsp caraway seeds halfway through the cooking time.

Coarsely grate 200g cooked beetroot (not pickled stuff) and, again, squeeze out the excess moisture using the same cloth.

Put all the vegetables into a bowl, season, then add 2 beaten eggs and 2 tbsp plain flour. Wipe out the frying pan using kitchen paper.

Heat half of the remaining oil in the pan and spoon in enough batter to make 4 fritters (you should use half the batter). Cook these over a medium heat on one side until a crust forms – about 3-4 minutes – then flip them over and cook them until a crust forms on the other side.

Just when the fritters are nearly cooked, add half of 15g butter (if using) and let it melt – this is great for flavour but it’s optional. Keep the fritters covered so they stay warm, and cook the rest of the batter in the same way.

Divide all the fritters between 4 plates, spoon on some soured cream, curl some smoked trout on top (50g per person, or you can use less if this is a starter) and sprinkle on some torn sprigs of dill. Serve with lemon wedges.