Appetizer

Smoked Eel & Beet Root Tartare on Rye Crisp with Horseradish Foam

Name: Smoked Eel & Beet Root Tartare on Rye Crisp with Horseradish Foam
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 2 servings
Ingredients: 120g hot-smoked eel fillet, flaked into 3–4mm pieces; 140g roasted beetroot (ideally fresh, not vinegared), finely diced into 2mm cubes; 30g shallot, minced into paper-thin slices; 15ml aged sherry vinegar; 1 tbsp finely chopped fresh tarragon (or dill); 1 tsp capers, finely chopped; 1 tbsp neutral oil; sea salt and cracked white pepper to taste; 80ml crème fraîche; 15ml water; 2 tsp fresh horseradish root, finely grated (or 1 tsp prepared); 0.5 tsp champagne vinegar; 1 large egg white; 6 slices dark rye bread (3–4mm thick); fleur de sel for garnish; 1 tsp fresh dill fronds for garnish

Delicate flakes of hot-smoked German eel folded into a vibrant beetroot tartare, served on crispy rye toast points, and crowned with an ethereal horseradish-spiked foam. An elegant, unexpected appetizer celebrating Northern European culinary traditions.

556calper serving 24gprotein 59gcarbs 25gfat 18min prep 8min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this