Mackerel, beetroot, and goat’s cheese cream

• 2 cans of mackerel in oil
• 300 g beetroot washed and peeled
• 1 small glass goat cheese in oil
• 1/2 dl pumpkin seeds
• 1 handful parsley
• 1 tbsp butter for frying

Drain the mackerel.

Bake the beetroot tender in the oven with a bit of olive oil, 180 degrees for about 35-40 minutes depending on the size, they may be firm and have some bite. Allow the beetroot to cool slightly.

Then cut the beetroot ultra-thin on the mandolin on the long side, keep them warm.

Drain the goat cheese and blend this to a creamy consistency.

5 Grate the pumpkin seeds golden while still warm, drip with a small amount of olive oil and sea salt, leave to cool.

Melt butter in a frying pan and fry the mackerel for about 3-4 minutes on a medium heat.

Start by making the base with the beetroot.

Arrange the mackerel pieces and drip a little goat’s cheese cream.

Finally, garnish with the roasted pumpkin seeds and finely chopped parsley.

Enjoy!