Matjes tartar with beetroot and pea puree

Ingredients for 4 servings:

• 8 herring fillets
• 1 onion(s)
• 4 radishes
• 1 half cucumber(s)
• Pepper, coarse
• dill
• 1 beetroot
• 2 tbsp olive oil
• 100 g peas, frozen.
• 10 ml cream
• 10 ml water
• dashes lemon juice
• some yogurt or crème fraîche
• cress

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Peel the beetroot and slice thinly. Marinate in olive oil and set aside. Place the water and cream in a saucepan, bring to a boil, and cook the peas for about 10 minutes. Season with lemon juice, salt, and pepper. Then puree and pass through a sieve. Also set aside. Wash the herring fillets and, if brine-soaked, add water. Dice the herring, cucumber, onions, and radishes, and mix everything together. Chop some dill and stir it into the tartar mixture. Place four slices of beetroot on the plate, place a serving ring in the center, and fill with the herring tartar. Using a piping bag, dot the pea puree with a cress leaf. Place a small dollop of yogurt or crème fraîche on the tartar. Tip: The remaining beetroot, tartar and puree can be served in small bowls.