On the 24th of February 2015 Estonia is celebrating it´s 97th birthday.
Ingredients for 2:
a handful of lamb lettuce (Feldsalat in Germany, Nüssler Salat in Switzerland), or rocket (Rucola) as an alternative
2 beetroots, boiled and sliced into very thin slices
goat cheese, cut into 0.5 cm slices
2 cloves of garlic, cut very thinly or crushed
1tsp horseradish paste or grated horseradish
3 tbsp creme fraiche
1 can "vürtsikilu" filets or anchovies
For the dressing combine:
1 tbsp apple vinegar
1 tbsp cold pressed rape seed oil or olive oil
Heat the oven to 200 degrees Celcius.
Place the slices of goat cheese on a sheet of baking paper on a baking tray.
Spread a little honey and a little crushed garlic or some slices of garlic and a half of walnut on each piece of cheese.
Grill the cheese in the oven until the top is bubbling as it melts or slightly golden.
Mix the horseradish with creme fraiche and a pinch of salt.
To serve place a small handful of lamb lettuce on the plate, arrange the beetroot slices in one or two layers in a circle.
Version 1: Top the beetroot carpaccio with grilled goat cheese
Version 2: Top the beetroot carpaccio with horseradish cream and fish filets
Sprinkle with the dressing and season with freshly ground black pepper.
Happy Birthday Estonia!
For more "kilu" and beetroot recipes check out:
Kilupirukad - pies with kilu filets
Beetroot soup with sauerkraut