Caramelised Beetroot Tartlets with Salmon Trout and Lentil Stacks
Cupcakes & Couscous
Cupcakes & Couscous
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Ingredients

  • 4 small beetroot (about 400g)
  • 400 g puff pastry
  • 1 large egg
  • 125 g smooth cottage cheese
  • 10 ml chopped French chives
  • 5 ml chopped thyme + extra for garnishing
  • black pepper
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon ground cinnamon
  • 180 g brown lentils
  • 4 cups water
  • 75 g cucumber, seeds removed and grated
  • 1 tablespoon chopped dill
  • 125 g smooth cottage cheese
  • 1 tablespoon sunflower oil
  • 400 g lightly smoked salmon trout (frozen)
  • salt
  • pepper
  • 3 tablespoons chopped coriander
  • 5 ml ground cumin
  • 1/4 cup white vinegar
  • 1/4 cup vegetable stock
  • 100 g butter, cubed and chilled
  • 1 tablespoon chopped parsley
  • 2 teaspoons chopped chives

Instructions

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