Denise says:
Smoked haddock has a distinct flavour and combines well with the classic Jewish complements; sour cream, beetroot and apple sauce. Topped with some sliced cucumber it makes an impressive starter that can be made within a half hour.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2 -3 people
Ingredients:
200g undyed smoked haddock200ml milk
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2 tablespoons chopped parsley
2 tablespoons sour cream
1 tablespoon horseradish sauce
2 tablespoons apple puree
~
2 raw beetroots –peeled and spiralized or finely grated
~
1/4 cucumber – spiralized or sliced
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Salt and freshly ground black pepper – to taste
Garnish: Mustard & Cress – optional
Dusting of black pepper
Method
1) Place the haddock in a pan and cover with the milk.2) Simmer gently for 10 minutes. Drain and flake the fish discarding the skin and milk.
3) Combine the parsley, sour cream, horseradish sauce and apple puree together.
4) Mix into the flaked fish and season.
5) Place 4 x 5.5cm ring moulds on 4 large plates.
6) Place the spiralized/ finely grated beetroot on the base.
7) Spoon the haddock mixture onto top and press it down; it should fill the moulds to within 1 cm of the top.
8) Top with the spiralized/ finely sliced cucumber. Remove the ring.
To serve the stylish way: Garnish with some mustard and cress.