Smoked cod with beetroot salad with coarse grain mustard and horseradish cream

Name: Smoked cod with beetroot salad with coarse grain mustard and horseradish cream
Total time: 30 min

Time:30 min.

600 g GOURMET Sliced smoked cod

1 kg small beetroots

2 tablespoons coarse grain mustard

500 ml crème fraiche

50 g freshly grated horseradish

4 tablespoons capers

1 small bunch of fresh coriander

Red sorrel for garnishing

Sugar

Salt and pepper

Boil the beetroots in their skins, this will take about 45 minutes.

Pull the skin off the boiled beetroot and remove the tops and bottoms.

Cut the beetroot into rough slices and fold them in mustard, capers and chopped coriander. Season with salt and pepper.

Season the crème fraiche with horseradish, sugar, salt and pepper.

Divide the cod, beetroot salad and horseradish cream onto 10 small plates. Garnish with red sorrel and serve immediately.