Smoked fish & beetroot salad with crispy fish skin from Amber & Rye: A Baltic Food Journey: Estonia • Latvia • Lithuania (page 142) by Zuza Zak

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Notes about this recipe

  • Hansyhobs on May 05, 2022

    Nice and easy to assemble. I enjoyed the different beetroot textures.

  • mjes on August 28, 2021

    I omitted two ingredients -fish skin and fermented gooseberries. Even if I could go back in time to pick Great-grandmother Rosa's gooseberries, they would not be fermented but next time I may try using Thai pickled star gooseberries. Half the beets are marinated with allspice, pepper, and bay - a winning combination of Nordic flavors. The vinaigrette of lemon and horseradish adds a pleasant bite to the salad. The typical specification of greens is simply the "grab a handful" ... I used dandelion, lovage, and butter leaf lettuce. I absolutely loved this salad but am inclined to add a few nuts next time- beets and apples just require nuts.

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