Lohirulla with Beetroot Carpaccio and Manchego Cheese
recipe

A delightful recipe that combines salmon, beetroot, and Manchego cheese in a unique way, creating a beautiful and flavorful dish perfect for celebrations or special moments.
Preparation Time: 1 hour
Serving Size: 4
Ingredients:
- 200 g salmon fillet
- 100 g cream cheese
- 1 tbsp grated horseradish
- 1 tbsp chopped chives
- 2-3 beetroots
- Salt and pepper to taste
- 100 g Manchego cheese
- 1 tbsp honey
- 50 g nuts (e.g., walnuts)
Instructions:
1. Place the salmon slices on a piece of plastic wrap. Mix the grated horseradish into the cream cheese and check the flavor. Spread the cream cheese evenly over the salmon. Sprinkle the chives on top and roll the salmon tightly using the plastic wrap. Place the roll in the freezer.
2. Roast the beetroots in a preheated oven at 220°C (428°F) for about 50 minutes until tender. Peel the beetroots while warm and slice them thinly using a mandoline. Arrange the slices on a serving platter and sprinkle with salt and pepper.
3. Cut the Manchego cheese into small cubes and toss them in honey. Chop the nuts and sprinkle them over the cheese.
4. Slice the salmon roll into 1 cm thick pieces just before serving. It’s easier to cut when slightly frozen. Arrange the slices on top of the beetroot slices on the serving platter. The slices will soften quickly, in about 10 minutes. Garnish the platter with the cheese and nut mixture.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 25 g
- Carbohydrates: 15 g
- Fat: 20 g
- Fiber: 3 g

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