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easy &quick

Smoked Fish with Horseradish Mousse on Beetroot Carpaccio

QimiQ Benefits

  • Quick and simple preparation
  • Reduces skin formation

Minutes

15

Difficulty

easy

Smoked Fish with Horseradish Mousse on Beetroot Carpaccio
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Ingredients

For 4 portions

  • For the mousse

  • 250g

    QimiQ Whip, room temperature

  • 80g

    Horseradish, grated

  • Salt and pepper

  • 125ml

    Heavy cream 36 % fat, fluid

  • For the carpaccio

  • 200g

    Red beet(s), cooked

  • Olive oil

  • Balsamic vinegar

  • Salt and pepper

  • 200g

    Smoked fish fillets

Preparation

  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.
Some doughy looking food

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