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Steak tartare made with herring, beetroot and begonia


'Begonia flowers have a slightly apple-like, fresh flavour. This goes well in both savoury and sweet dishes. In this dish it will be the fresh counterpart of the salty herring and the sweet taste of beetroot and the flavour of the begonia flowers is intensified by the use of apple. The steak tartare will not only look great, it will also taste delicious.'

Steaktartaar2       

Requirements (for 4 persons):

2 beetroots, cooked or uncooked (whichever you prefer)
1 apple (fresh sour Granny Smith)
4 fresh herrings
1 red onion or 2 shallots
fresh dill (half a 15 g package)
2 tablespoons of full-fat French curd cheese
1 lemon
pepper and salt
begonia flowers
if desired: cooking ring

Preparation time: 15 minutes

Preparation:

Remove the skin from the beetroots.

Remove the core from the apple, do not peel the skin (since it adds a lovely colour to the dish).

Cut the herring, apple and beetroot in small cubes. Also cut the onion into small pieces, together with the chives and dill.

Put all ingredients in a bowl, carefully mix this with a spoon and add some curd cheese.

Season the steak tartare with some lemon juice, pepper and a pinch of salt, if desired. Use the cooking ring to properly place the steak tartare on the plate.

Spoon the steak tartare into the ring on the plate and press the mixture with the spoon. Then carefully remove the ring.

Decorate with begonia flowers.