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🍽️ Smoked Salmon Tartare with Beetroot

178 kcal · 30 min · 4 servings

Ingredients

• Beetroot, pre-cooked 3 pcs
• Dill, fresh 10 g
• Capers 1 tbsp
• Olive oil 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Onions, red 1 pcs
• Smoked salmon 300 g
• Organic Lemon 1 pcs
• Cream horseradish 1 tsp

Instructions

1. 1. Drain the beetroot and catch the juice in a small container.
2. 2. Dice the beetroot into very small cubes.
3. 3. Wash the dill and shake it dry.
4. 4. Remove the thick stems from the dill and chop the leaves finely.
5. 5. Place the diced beetroot, dill, and capers into a bowl.
6. 6. Add one tablespoon of olive oil and mix everything well.
7. 7. Season the salad with salt and pepper to taste.
8. 8. Halve the onion and peel it.
9. 9. Dice the onion finely.
10. 10. Dice the smoked salmon finely as well.
11. 11. Rinse the lemon under hot water.
12. 12. Grate one teaspoon of fine zest from the lemon.
13. 13. Halve the lemon and squeeze out the juice.
14. 14. Place the smoked salmon, onion cubes, and lemon zest into a clean bowl.
15. 15. Add one tablespoon of lemon juice.
16. 16. Add two tablespoons of the reserved beetroot juice.
17. 17. Add one teaspoon of cream horseradish.
18. 18. Add one tablespoon of olive oil.
19. 19. Mix all the tartare ingredients well together.
20. 20. Season the tartare with salt and pepper to taste.
21. 21. Let the tartare rest for a short time to let the flavors meld.
22. 22. Take two plates and place the beetroot salad on them.
23. 23. Place the smoked salmon tartare next to or on top of the salad.
24. 24. Serve the dish with toasted bread if you like.

Nutrition per serving

• kcal: 178
• Protein: 19 g · Fett/Fat: 9 g · Carbs: 8 g