Beet and Trout Tartare with Red Caviar

Appetizers | Abkhazian cuisine

⏳ Time

15 minutes + 40 minutes

🥕 Ingredients

🍽️ Servings

Description

Beet and Trout Tartare with Red Caviar

Ingredients

Beetroot - 1 piece
Lemon - 1 piece
Cold-smoked trout - 5.3 oz
Philadelphia Cheese - 3.5 oz
Red Caviar - 3.5 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.