
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
- For the mousse, whisk QimiQ Classic smooth. Add the horse radish, salt and pepper and mix well.
- Fold in the whipped cream. Chill for at least 4 hours, preferably over night.
- Thinly slice the beetroot and marinate in oil, vinegar, salt and pepper.
- Form small dumplings out of the mousse with a teaspoon and serve with the smoked fish on the beetroot carpaccio.