Beet and Trout Tartare with Red Caviar
Appetizers • Abkhazian
Description
Beet and Trout Tartare with Red Caviar
Ingredients
- Beetroot 1 piece
- Lemon 1 piece
- Cold-smoked trout 5 oz
- Philadelphia Cheese 5 oz
- Red Caviar 5 oz
- Dill to taste
- Wasabi 1 tablespoon
- Grapeseed Oil 2 spoons
- Acacia Honey 2 spoons
- Salt to taste
- Sugar to taste
- Croutons 4 pieces
- Vegetable Oil to taste
Step-by-Step Guide
Step 1
Boil the beetroot in boiling water with the juice of half a lemon until tender. Let it cool, peel it, cut it into small cubes, and drain the juice.
Step 2
Mix salt, sugar, wasabi, juice from half a lemon, honey, and grapeseed oil. Divide the dressing into two unequal parts (2:1).
Step 3
Mix one large portion of the dressing with the beetroot.
Step 4
Mix the second ingredient with the trout, cut into small cubes, and add finely chopped dill.
Step 5
Take bottomless molds and place them on white toast cut into even circles and toasted with a splash of vegetable oil. Fill each mold tightly with a beet mixture. Next, add a layer of trout. Follow this with a thin layer of Philadelphia cream cheese. Top the white cheese with a small spoonful of red caviar. Carefully remove the molds.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!