Matjes tartar with mangos and beetroot carpaccio

Ingredients for 4 servings:

• 4 herring fillets
• 1 mango(s), ripe or 2 small honey mangoes
• 3 spring onions
• 1 large apple
• 1 chili pepper(s)
• 2 tbsp basil, freshly chopped
• 2 tbsp dill, chopped
• 2 tbsp mint, chopped
• 2 tbsp parsley, chopped
• 1 small piece(s) of ginger
• 2 limes, juice
• n. B. Pfeffer
• a little sugar or liquid honey, optional
• 3 beetroot tubers, cooked
• 4 dashes of Crema di Balsamic vinegar
• e.g. mint, dill or parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refined simple starter with gourmet character

For the herring tartar, finely dice the herring fillets. Peel and medium-finely dice the mango. Clean the spring onions and slice them into thin rings. Peel and finely dice the apple. Deseed and finely slice the chili pepper. Finely chop the fresh herbs. Grate or finely dice a small piece of ginger. Place the ingredients in a bowl and mix well. Season with lime juice and pepper. Sweeten with a little sugar or runny honey, if desired. Cut the pre-cooked beetroot into wafer-thin slices and arrange them in a flower shape on a plate. Place a medium-sized stainless steel ring in the center and press the tartar into it with a spoon, then remove the ring. To decorate, drizzle some Crema di Balsamico around the beetroot slices and garnish with a few leaves of mint, dill, or parsley. The whole thing is great to prepare a few hours in advance. To do this, mix the tartar and chill in the refrigerator. Pre-slice the beetroot. This way, all you have to do is arrange the plates when your guests arrive. Tip: If you only have fresh beets on hand, clean the bulbs and boil them in salted water for 15 to 18 minutes. Then rinse and peel.