Place the salmon in the food processor with all the other ingredients and whizz until thoroughly combined. Season well with salt and freshly ground black pepper.
With wet hands roll the fish mixture into the matzah meal making balls the size of an egg or smaller.
Heat the oil in a deep fat fryer to its highest setting.
Put the fish in the baskets and cook in batches for approximately 2 - 3 minutes. Remove and leave to drain on kitchen paper. These can also be shallow fried for 2-3 minutes each side.
To serve, place a tiny amount of chrain on the top of the salmon fishballs and complete with a thin slice of beetroot or beetroot shape.
Allow to cool and either freeze or chill until ready to serve. They can be served hot or cold.
*Some Kosher products may be available in limited stores.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.