1 Place honey and 3 teaspoons of the thyme in a small frying pan over low heat. Warm the honey mixture, without boiling, for about 30 seconds. Set aside.
2 Place beetroot, smooth ricotta, flour, parsley and eggs in a large bowl. Stir to combine. Season with cracked black pepper.
3 Heat half of the olive oil in a large non-stick frying pan over medium-high heat. To make the fritters, cook ¼ cupfuls of the beetroot mixture, in batches, for 2–3 minutes each side, or until fritters are golden. Repeat with the remaining oil and beetroot mixture to make 12 fritters.
4 Divide fritters among serving plates. Top each with a little crumbled fresh ricotta, smoked salmon and rocket. Drizzle with infused honey and garnish with remaining thyme, to serve.