Beet snack with creamy fish mousse

Source: UNICEF

INGREDIENTS

  • 1 beet
  • 160 g fresh red snapper or any other fresh white fish
  • 1 white onion
  • 1 clove garlic
  • 80 g cream cheese
  • 8 tablespoons whipping cream
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh ginger
  • 8 tablespoons vinaigrette
  • 16 beet sprouts
  • 2 cups vegetable oil
  • 8 tablespoons olive oil
  • 1 orange sweet potato
  • 20 parsley leaves

FOR THE VINAIGRETTE:

  • 1/2 cup apple cider vinegar
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • Salt to taste
  • Pepper to taste

METHOD

  1. Cook the onion, garlic and finely chopped ginger in a pot with the olive oil. Add the fish and continue cooking. Add the cream cheese and whipping cream, season with salt and pepper, add the chopped parsley and set aside.
  2. Peel and cut the beet and sweet potato into slices, fry in vegetable oil and set aside.

FOR THE VINAIGRETTE:

  1. Whisk all the ingredients in a bowl and set aside.

TO SERVE

  1. Use two beet fritters and one sweet potato fritter and put a little fish mousse between each to form a sandwich. Arrange on a plate and drizzle with a little of the vinaigrette, then garnish with the beet sprouts.

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