Ceviche of brook trout with beetroot, dried egg yolk and samphire

Ingredients

• 2 fillets of brook trout, boned and skinned
• 2 pcs. beetroot, cooked and peeled
• 4 pcs. beetroot mini size
• 4 pcs. lemons
• 2 pcs. eggs – separate yolks and whites
• 300 g salt
• 100 g sugar
• crackers
• vinegar

Preparation

Mix the salt and sugar and spread over the yolks. Leave to pickle for 3 days, then dry overnight in the oven at 65 °C. Boil the beetroot in water with caraway seeds, salt and a little vinegar until soft and peel. Cut one beetroot into wedges, the second into strips – just peel the small beetroot. Squeeze 4 lemons and season with a pinch of salt and a pinch of sugar. Cut the brook trout in half and marinate in the lemon marinade for approx. 5 minutes. Grate the dried egg yolks over it with a horseradish grater.

Tip

Use disposable gloves when processing the beetroot.