Carpaccio beet with trout
Cooking time:
1 hour
Active time:
20 minutes
Complexity:
Average
Light and unusual snack for summer holidays.
See all recipes category Snacks 
5
Recipe "Carpaccio beet with trout"
Ingredients for 4 servings
young beets
2 pcs.
salted trout
200 g
avocado
2 pcs.
onion red
1 pc.
garlic
2 cloves
parsley
a few twigs
olive oil
1-2 tbsp. spoons
lemon ( juice)
0.5 pcs.
freshly ground black pepper
to taste
salt
to taste
Step 1/7
Wrap the beets in foil, drizzle with oil. Bake at 190-200 ° C until tender (about 30-40 minutes). Cool the finished beet and peel.
Step 2/7
Peel and finely chop the onions, chop the parsley greens.
Step 3/7
Mix onions and parsley, salt, add lemon juice and olive oil, mix. It will turn out refueling.
Step 4/7
Thinly slice the fish.
Step 5/7
Cut the beets into thin circles, brush with olive oil with a brush.
Step 6/7
Peel the avocado, cut into slices, immediately pour over the lemon juice.
Step 7/7
Place the beets, avocado slices and center the fish on a plate. Pour the dressing over everything and serve.
Ingredients for 4 servings
young beets
2 pcs.
salted trout
200 g
avocado
2 pcs.
onion red
1 pc.
garlic
2 cloves
parsley
a few twigs
olive oil
1-2 tbsp. spoons
lemon ( juice)
0.5 pcs.
freshly ground black pepper
to taste
salt
to taste
Nutritional value per 100 g
Calories
127 kcal
Proteins
6 g
Fats
8 g
Carbohydrates
8 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
1 g
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