Fjord Trout Carpaccio

Name: Fjord Trout Carpaccio
Cook time: 35 min
Yield: 4
Ingredients: 400 g Norwegian Fjord Trout fillet; 200 ml sour cream; 2 tbsp horseradish; 1 tbsp lemon juice; 4 g salt; 50 g onions, small; 1 pcs beetroot; 5 tbsp beetroot juice; 2 tbsp red wine vinegar; 0.5 tbsp sugar; salt

Impress your dinner guests with this Fjord Trout carpaccio, accompanied by a tangy horseradish cream and homemade pickled vegetables.

Cooking time30-40 min

Difficulty levelEasy

Rating2/5

Servings

Ingredients

Preparation

Cut the Fjord Trout in suitable portions and freeze them.
Slice the Fjord Trout thinly.

Horseradish cream

Whip the sour cream until it thickens. Add grated horseradish.
Season with lemon juice and salt.

Pickled vegetables

Peel the onion and cut the beetroot in thin slices.
Mix beetroot juice, red wine vinegar and sugar in a casserole. Bring to the boil.
Add onions and beetroot and simmer for around 20 minutes.
Leave to cool, then sieve the vegetables and cut the onion in half.

Serve the Fjord Trout carpaccio with the horseradish cream and pickled vegetables. Sprinkle with grated horseradish.