600 g GOURMET Sliced smoked cod
1 kg small beetroots
2 tablespoons coarse grain mustard
500 ml crème fraiche
50 g freshly grated horseradish
4 tablespoons capers
1 small bunch of fresh coriander
Red sorrel for garnishing
Salt and pepper
Boil the beetroots in their skins, this will take about 45 minutes.
Pull the skin off the boiled beetroot and remove the tops and bottoms.
Cut the beetroot into rough slices and fold them in mustard, capers and chopped coriander. Season with salt and pepper.
Season the crème fraiche with horseradish, sugar, salt and pepper.
Divide the cod, beetroot salad and horseradish cream onto 10 small plates. Garnish with red sorrel and serve immediately.