Marinated beetroot carpaccio with rocket & horseradish mackerel

Beets & horseradish.

Horseradish & mackerel.

Beetroot, horseradish & mackerel.

I know perfectly well this lovely combination and have to say this is one of my favourite ever, so this time I am presenting an elegant starter using this well known combination of flavours. I served it recently for a supper to our friend who really enjoyed this combination and mentioned that probably most of the local farmers would be very unhappy if I served them raw beets. These in a fact are marinated, crunchy and zingy as ever. By marinating they loose some of their earthiness, that some people find unattractive.

 

serves 4

4-5 medium beetroots, peeled and sliced into very thin slices

4 tbsp of red wine vinegar

8 tbsp olive oil

2 level tbsp sugar

200g smoked mackerel fillets, skin removed, flaked into chunks

3 tbsp of freshly grated horseradish

juice of one small lemon

salt

freshly ground black pepper

4 small handfuls of rocket

little poppy seeds

Place the vinegar, 2 tbsp olive oil, sugar and little slat in an airtight container. Add the sliced beetroots, cover and leave it in a cool place for minimum 12 hours, preferably 24 hours. Shake the box every few hours so the beets are getting marinated evenly. 

In a second box mix the remaining olive oil, horseradish, lemon juice, some salt and pepper and mix well. Next add mackerel pieces, mix gently so you don't break up fish too much and cover. Leave it in a cool place for minimum 12 hours, preferably 24 hours.

Before serving remove bring it to the room temperature - I kept them in warm kitchen for about 1 hours before serving.

Drain the beets from the marinate and place on the plates in one layer, overlapping. Place small handful of the rocket and some mackerel in the middle. Drizzle with horseradish olive oil left from marinating the fish. If there is not enough left add some extra lemon juice and olive oil into the box and mix well.

Sprinkle with some poppy seeds and serve with good bread.