Smoked beetroot tartare with eel and Kiwi & Jalapeño salsa - Bresc BV
Special salad of beet ‘tartare’ with eel and the fresh-spicy kiwi & jalapeñno salsa that gives the dish a surprising twist.
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Cooking tools:
- Smoker
- Cake ring
- Chef's knife
- Cutting board
- Plate
Ingredients
- 500 g cooked, cold-smoked beetroot
- 50 g Bresc Aio e lemone
- 1 st Apple
- 600 g Smoked eel
- 100 g crème fraîche
- 300 g Bresc Kiwi & Jalapeño salsa
- 100 g Caviar
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