Eggs marinated in beetroot with horseradish cream and smoked trout

Cooking time: 02:45

• Mix the water, vinegar and the beet cut into 1-centimeter pieces, salt and spices in a pan and bring to boil for 1 minute. Leave to cool.
• Cook the eggs in boiling water for 6 to 8 minutes. Rinse, peel and place in the cooled beetroot mixture. Store in the fridge in an airtight container for at least 2 hours, but preferably for 1 day. The length of time the eggs are stored determines the color intensity of the eggs, but also the taste.
• Beat the whipped cream with a pinch of salt until stiff, mix with the horseradish and pepper and chill until ready to serve.
• To serve, halve the eggs, place the washed salad on the plates, place the horseradish cream on top of the salad using two small spoons or a piping bag and garnish with the halved eggs, trout pieces, lemon zest and sea salt flakes.
• For an additional marinade, simply mix 1 part lemon juice with 2 to 3 parts olive oil and drizzle over the salad.

Tip:

Wine Tip

ROTER VELTLINER Wagram Ried Scheiben 2022 – 93 Falstaff points
Winery Magerl

Bright medium golden yellow, silver reflections. Delicate notes of nougat and caramel, ripe yellow tropical fruit, a hint of blossom honey, candied orange zest. Juicy, elegant, white stone fruit nuances, fine acidity, mineral and persistent, certain ageing potential, a versatile food wine.

magerl.cc, 15 euros

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