Beetroot and crab tartar by Sarah

Ingredients for 4 servings:

• 2 beetroot bulbs (cooked, vacuum-packed)
• 1 apple (e.g. Pink Lady)
• 1 gherkin(s)
• 6 tbsp apple cider vinegar
• Salt
• pepper
• 2 tsp honey
• 3 tbsp oil
• 150 g North Sea crabs, shelled (fresh or in brine)
• 1 bunch of dill
• 200 g yogurt (cream yogurt)
• 1 lemon(s), grated peel
• 4 slices of pumpernickel
• butter

Instructions

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

for crab lovers – a quick snack

Pat the beetroot dry and finely dice. Peel, quarter, core, and finely dice the apple. Finely dice the gherkin. Mix the vinegar, salt, pepper, and honey. Whisk in the oil. Mix the cucumber, apple, and beetroot with the dressing. Fold in the prawns. Pick off the dill tips, setting aside a few, finely chop the rest, and mix with the yogurt, salt, pepper, and lemon zest. Brush the pumpernickel with butter, spread the tartar on top, and serve with the dressing and the remaining dill.