Mary Berry Beetroot, Egg and Smoked Fish Plate Recipe | Christmas Starter
A festive plate with beetroot, qual's egg, and smoked fish, this recipe from Mary Berry's Love to Cook makes a perfect Christmas starter.
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Cooking tools:
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Plate
- Serving platter
- Whisk
- Spoon
- Measuring spoon
- Colander
- Stove
- Salt shaker
- Pepper mill
- Tongs
- Kitchen towel
Ingredients
- 6 quail’s eggs
- 150g (5oz) cooked beetroot, cut into tiny dice
- 250g (9oz) gravadlax (about 8 slices)
- 80g (3oz) lamb’s lettuce
- Celery salt, to taste
- Balsamic glaze, to garnish
- Olive oil, to garnish
- 3 tbsp creme fraiche
- 2 tsp creamed hot horseradish sauce
- 2 tsp grainy mustard
- 2 tbsp chopped dill, plus extra to garnish
- ½ tsp caster sugar
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