Step 1

Make a quick pickle by pouring the apple cider vinegar over the beetroot with a little salt. Stir through and set aside in the fridge.

Step 2

In a bowl, mix the egg yolk, ricotta, parmesan and ground almonds together with the chives and parsley. Set this aside while you whisk the egg white/s into soft peaks in a separate bowl.

Step 3

Fold the egg whites through the ricotta mix gently - trying to keep as much air in as possible.

Step 4

Heat oil in a non-stick frypan and drop tablespoons of batter in (about 3-4 per serving) - flatten them out so they’re an even thickness. Cook for 2 minutes on each side - until golden brown and set in the middle. Tip: cook in batches if your fry pan is small.

Step 5

Serve warm, topped with the beetroot and flake over smoked salmon. Sprinkle with some extra chives.