Recipe
Swordfish tartare with beetroot and feta
A delicious starter that never fails to impress your partner… or anyone you want to win over through their stomach.
Method
- Put the tartare in a bowl.
- Finely chop the spring onion and dice the beetroot and feta.
- Mix everything with the tartare, add the Worcestershire sauce and leave in the fridge for 1 hour.
- Plate using two rings (one per person), dust with pepper and top with thin strips of fried spring onion.
The e-smok tip
Take the product out of the fridge a few minutes before using it: at room temperature cured fish releases its full aroma and its texture becomes more melting. And don't overcook it: add it at the end, off the heat, so it stays juicy.
