Seitliche Ansicht eines Tellers mit Rote Bete Carpaccio und Buttermakrele, garniert mit Dill und Walnüssen

Beetroot carpaccio with butter mackerel

20 minutes

Leicht

2 people

This beetroot carpaccio with butter mackerel is a refreshing, quick-to-prepare dish, where the earthy sweetness of beetroot meets delicately smoked butter mackerel. An aromatic horseradish cream with a hint of lemon adds freshness, while caramelized walnuts add texture and crunch. Fresh dill sprigs round out the flavor.

Ingredients

100 g smoked butter mackerel fillet
2–3 medium-sized vacuum-packed beetroots
2 tbsp crème fraîche
1-2 tsp horseradish from the jar
Juice of half a lemon
A small handful of walnuts (approx. 20-30 g)
1 teaspoon sugar (to caramelize the walnuts)
2-3 sprigs of fresh dill
A Pinch of salt
Freshly ground black pepper

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Remove the vacuum-packed beets from the packaging and slice them thinly using a sharp knife or slicer. Arrange the slices in a circle, slightly overlapping, on two plates. Season with a little salt, 1 teaspoon of lemon juice, and freshly ground pepper.
Whisk the crème fraîche with the horseradish and the remaining lemon juice until smooth. Season with a pinch of salt. Refrigerate the crème fraîche until ready to serve.
Distribute the slices of smoked butter mackerel evenly over the beetroot carpaccio.
Roughly chop the walnuts. Melt the sugar in a non-stick pan over medium heat. As soon as it begins to caramelize, add the walnuts and stir briefly to coat with the sugar. Allow to cool on a piece of baking paper or a plate, then sprinkle over the prepared carpaccio.
Using a small spoon or piping bag, spread the horseradish cream evenly across the plate. Garnish with torn dill tips. Add a little lemon zest, if desired.

Tip: Raw beetroot can be used as an alternative to pre-cooked beets for even more freshness and depth of flavor. Either slice it wafer-thinly and soak it overnight in a sweet and sour broth (for example, apple cider vinegar, water, a little sugar, and salt), or cook it unpeeled in the oven at 180°C for about 60 minutes, then cool, peel, and use as directed in the recipe. Both preparations add an additional aromatic nuance and a more exciting texture to the dish.