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4 small and boiled beetroots
1 tbsp horseradish from the jar/tube
200 grams of sour cream
1 tbsp milk or water
Salt ＆ Pepper ＆ Sugar to taste
400 gr. Silgen catfish
Some cress or lamb’s lettuce for garnish
1 small piece of fresh horseradish for slicing
Peel the beets and cut them into 6-8 wedges and season with salt, pepper, and sugar. Mix the sour cream with the horseradish from the jar and season with sugar and salt. The sour cream should not be too thick, you can make it creamier with a little milk or water.
Place the red beetroot wedges on a platter or plate and place the horseradish cream in the gaps. Now cut the roast or even smoked catfish into thin slices and place them on the beetroot and the horseradish cream.
Shave some horseradish over the ingredients and garnish with some cress or lamb’s lettuce.
Duration: Approx. 30 min
