Hamachi With Beets And Horseradish
This elegant dish features thinly sliced hamachi topped with a vibrant mixture of roasted beets, fresh horseradish, and creamy labneh. A drizzle of olive oil and a sprinkling of herbs enhance the flavors, making it a delightful and visually stunning appetizer or light meal. Enjoy the harmonious blend of textures and tastes in this creation by Chef Michael Solomonov from Zahav in Philadelphia.
— Constant Cookbook
Ingredients
- 6 oz. hamachi (yellowtail), very thinly sliced
- 4 Tbs. extra-virgin olive oil
- Kosher salt, to taste
- 1/2 cup grated peeled roasted beets
- 1 1/2 tsp. grated fresh horseradish
- 1 Tbs. fresh lemon juice
- 1/4 cup labaneh or Greek yogurt
- 1 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh flat-leaf parsley
Instructions
- Arrange the hamachi on 4 plates, dividing the slices evenly. Drizzle with the olive oil, dividing it evenly, and sprinkle with salt.
- In a bowl, stir together the beets, horseradish, lemon juice, labneh, chives and parsley. Place a dollop of the beet mixture on each portion of hamachi and serve immediately. Serves 4.
- Recipe courtesy of Chef Michael Solomonov, Zahav, Philadelphia
Yield
Serves 4.
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