Tartare of beetroot with smoked eel and sour cream

Tartare of beetroot with smoked eel and sour cream

Shopping list, 4 people: 1 or 2 beetroots, 4 pickles, 1 shallot, 2 tbsp of finely chopped parsley, 2 tbsp of crème fraîche, 1 tbsp of lemon juice, a bit of Worcestershire sauce, a few drops of tabasco or some chili powder, 1 tbsp of sour mayonnaise, a bit of wine vinegar, pepper and salt, 160 gr of smoked eel, 2 tbsp of sesame seeds or some roasted pine nuts.

Method: take a cooked beetroot or boil it in its skin until tender. Peel it and cut it into small cubes. Mix the finely cut pickles and the shallot with the parsley through the beetroot. Finish it with lemon juice, Worcestershire sauce, mayonnaise, vinegar and chili powder. Mix it well and divide the beetroot over 4 plates with a ring mold. Slice the eel and lay it on the beetroot. Season the crème fraîche with pepper and salt and put a bit on the eel. Finally the sesame seeds and some parsley.