Salmon Parfait on Beetroot Mirror
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 3 hrs 50 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g smoked salmon
- 1 cup crème fraîche
- 1 lemon (s), juice it
- 4 tablespoon yogurt
- salt and pepper
- 1 tablespoon dill, also dried
- 1 bag / s agartine
- 1 beetroot
- 1 tablespoon sunflower oil
- 1 onion (s), red
- salt and pepper
- 1 teaspoon honey
- 1 tablespoon jam, red
- 1 cup water
- 1 tablespoon vinegar, red, e.g. forest raspberry, cranberry etc.
- 2 slices lemon (s), halved
- 4 leaves lettuce, preferably dark green lamb`s lettuce florets
- 4 sprigs dill
Print Recipe
Pin Recipe Instructions
- Mix 150 g salmon, crème fraîche, lemon juice, yoghurt and dill in the food processor for approx. 1-2 minutes to form a sauce. Dissolve agartine according to the instructions and add to the mixture. Quickly pour the mixture into 4 prepared containers (small cups, small rings, glasses), place in the refrigerator and let set. It takes about 3 hours, so you can prepare well the day before.
- Cut the red onion into small pieces, cut the raw beetroot into small pieces. Put the oil in a small saucepan, sweat the onion in it, add the beetroot cubes, salt, pepper and sugar, stir and sweat gently for a few minutes. Add 1/2 cup of water. Simmer with a covered saucepan. When the water has boiled off, add the rest of the water and stir. The cubes must still be slightly crisp. This takes about 15-20 minutes. Add the red jam to a sweet taste, finish seasoning and finally add the red vinegar, bring to the boil and season to taste. The vinegar must be of high quality and must have a distinct fruit taste. Part of the beetroot can now be pureed in the pot. It should be a slightly thick portion with remaining cubes.
- You can also prepare the beetroot the day before. You can then just bring them to the boil again shortly before serving and then serve.
- Remove the salmon sparfait from the containers and place on a plate first.
- Put approx. 1-2 tablespoon of the prepared and hot beetroot mass on the plate as a mirror, pull it nicely over the plate. Place the salmon parafit on the beetroot mirror, decorate with a lamb`s lettuce, some salmon and half a lemon wedge, maybe a little dill and serve.
- Prepared, the dish can be conjured up on the table in just a few minutes. I like to do it for Christmas, the color also goes well with the Christmas decorations. The combination of different colors, the slightly sour taste and the hot-cold effect offers a real surprise in terms of appearance, freshness and temperature.
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