Beet salad with Tomami and mackerel

fish

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 3 small beetroots
• 3 small golden beets
• one bunch of rocket
• coloured cress (Shiso mix) or other types of cress
• 3 boiled eggs
• 1 smoked mackerel fillet
• 2 tbsp. Tomami Umami
• 1 ½ tbsp. vinegar
• 1 tsp. maple syrup
• 1 tsp. cumin seeds
• ½ tsp. coriander seeds
• 3 tbsp. olive oil
• ½ tsp. pul biber
• salt
• pepper

INSTRUCTIONS

Wash and dry the beetroots and golden roots and wrap in aluminum foil with the shiny side on the inside. Place into the cold oven and bake for about 90 minutes at 180 °. Allow the beets to cool off slightly, then cut in half or dice. Wash the rocket and serve on a plate with the beets, the halved eggs and fish. Made a dressing out of the other ingredients and drizzle onto the salad.

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