Colourful soup with smoked fish

We gave our selves a camera for christmas. The instructions contain 500 pages so we decided to just try it out. There are plenty of room for improvement but coming from me, this is a great picture.

It is a very simple but delicious starter, inspired by the Russian Borscht.

Beet root soup with smoked trout, apple, capers and horseradish

Beet root soup

Ingredients

  • 4 beet roots
  • 1 tbsp Vinegar
  • 1 tsp sugar
  • starch
  • Salt
  • Pepper
  • 1 smoked trout
  • 1 apple
  • 2 tbsp creme fraiche
  • 2 tbsp grated horse-radish
  • watercress
  • 1 tbsp capers

Start with the soup. Extract the juice from the beets in a juice separator. Heat with vinegar, sugar, salt and pepper. Add the starch for the right consistency. Let it cool and serve luke warm.

Mix creme fraiche with half of the horse-radish. Cut the apple in baton and the fish in smaller pieces. Arrange fish, horse-radish, capers, creme fraiche, apple and cress on a plate. Add the soup.

Enjoy!

Music: Listened to Blur Under the westway

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s