in Recipes

Beetroot tartar

updated

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Ingredients for 5 servings:

  • 200 g beetroot, cooked
  • 50 g shallot(s)
  • 60 g mayonnaise
  • 60 g gherkins
  • 20 g capers
  • 10 g parsley
  • Salt
  • Tabasco
  • 100 g smoked trout fillet(s)
  • Lamb’s lettuce (Vogerlsalat), 5 rosettes
  • 5 slices of toast

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

A delicious and quick to prepare starter

Finely chop the shallots, gherkins, capers, and parsley. Finely dice the beets and mix with the remaining ingredients. Season to taste. For the garnish, gently warm the trout fillets in the oven at 100°C (212°F), then cut into equal pieces. Toast the bread and slice diagonally. Wash the lamb’s lettuce and spin dry. Arrange the tartare in a ring on plates and garnish with the trout fillets, toast wedges, and lamb’s lettuce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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