Beet Turrets with Salmon and Horseradish Cream From the Steamer

For the beet towers, steam the beet at 100° C for around 45-50 minutes until soft, depending on size. Let cool and cut into slices about 5 mm thick.

Mix the curd cheese with crème fraîche and freshly grated horseradish. Season to taste with salt and pepper and refrigerate.

Steam the salmon fillet at 90° C for 7 minutes. Remove the skin and trany flesh, mash the remaining salmon flesh with a fork. Season with salt, pepper, olive oil and lemon juice.

Now alternate a beet slice with the horseradish cream and the salmon tartar and stack them up to form a turret. Fix in the middle with a toothpick.

Sprinkle the beet towers with freshly grated colored pepper and serve with toasted brown bread. Serve the rest of the sauce and the tartar with the turrets as well.

Preparation Tip:

A wonderful red beet recipe!

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