Smoked Fish with Horseradish Mousse on Beetroot Carpaccio

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Ingredients for 4 portions
  • For the mousse
  • 125 g QimiQ Classic, unchilled
  • 30 g Horseradish, grated
  • Salt and pepper
  • 125 ml Cream 36 % fat, whipped
  • For the carpaccio
  • 200 g Beetroot(s), cooked
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper
  • 200 g Smoked fish fillets
Method
1.
For the mousse, whisk QimiQ Classic smooth. Add the horse radish, salt and pepper and mix well.
2.
Fold in the whipped cream. Chill for at least 4 hours, preferably over night.
3.
Thinly slice the beetroot and marinate in oil, vinegar, salt and pepper.
4.
Form small dumplings out of the mousse with a teaspoon and serve with the smoked fish on the beetroot carpaccio.