Beetroot carpaccio with North Sea crab and cream cheese marinade

Ingredients for 4 servings:

• 1 package of cream cheese
• 3 balls of beetroot, cooked, vacuum-packed (or 4 balls)
• 2 cups of crab (Arctic crab, refrigerated)
• e.g. milk
• n. B. Balsamic vinegar, white
• Salt
• pepper, black
• n. B. Oil (truffle oil or sesame oil)
• n. B. chives, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

light and flavorful starter

Slice the beetroot with a knife or kitchen slicer and arrange on a platter or plate. Season with salt and pepper (freshly ground sea salt and freshly ground black pepper are best). Place the cream cheese in a bowl and mix with the milk. It shouldn’t be runny, but not like quark either, so add the milk a sip at a time until you have a pleasantly light consistency. Now add the white balsamic vinegar, the prawns, and a dash of oil. Finally, season with salt and pepper (not too much, as the beetroot is already salted and peppered). Spread the mixture over the beetroot and garnish with chopped chives. Notes: Regarding the beetroot. You can usually buy it in jars, usually pickled. That doesn’t work! In our supermarket, you can find it in the produce aisle, sealed in a plastic bag. These are the cooked balls without any added acid or spices. You have to use those. If you use the cheap 99-cent balsamic vinegar from the supermarket, it’ll be too sweet. Then add a little lemon juice, because we need a slight acidity. Be careful with the oil, too, because both types are so intensely flavored that you can easily ruin the marinade. So add a little at a time until you like it.