Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Remove the salmon sparfait from the containers and place on a plate first.
5. 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.
6. 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.