Quick Cured Cod with Beetroot

Bright, colorful, simple to make and simply delicious.

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

1 beetroot, cooked and peeled

½ pound/ 225 grams fresh cod fillet, sushi grade

1-2 teaspoons celery salt

1-2 teaspoons sugar

1 tablespoon whisky

1 tablespoon finely chopped celery

Fresh ground black pepper

1 teaspoon malt, beer or sherry vinegar

PREPARATION:

• Cut the beetroot into thin slices using a mandolin or a sharp knife. Spread the slices onto a large serving plate.

• Slice the fish into thin slices and spread over the beetroot. Sprinkle with salt, sugar and whisky. Leave for 15 minutes. Just before serving, sprinkle with celery, pepper and vinegar.