- 2 cans of mackerel in water or brine
- 300 g beetroot washed and peeled
- 1 small glass goat’s cheese in oil
- 1/2 dl pumpkin seeds
- 1 handful parsley
- 1 tbsp butter for frying
This is how you do it
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’s 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.