Smoked eel with sour cream on beet tartare Recipe

Peel and dice (3x3 mm) a cooked beetroot.

Add 4 chopped cornichons, 1 finely sliced shallot, 2 tbsp parsley, 1 tbsp lemon juice, 1 tsp worcestershire sauce, 3 pops of Tabasco, 1 tbsp mayo, 1 tsp white wine vinegar, pepper and salt.

Season 2 tbsp sour cream with pepper&salt

Use a serving ring to serve as shown 

(Here the original Belgian recipe)

from simple food, looking good
Smoked eel with sour cream on beet tartare Recipe