Recipes Appetizers Cold Appetizers Hamachi with Beets and Horseradish

Hamachi with Beets and Horseradish

Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 4

This recipe from Chef Michael Solomonov calls for labaneh, a Middle Eastern yogurt cheese. If it is unavailable, use plain Greek yogurt instead.


  • 6 oz. hamachi (yellowtail), very thinly sliced
  • 4 Tbs. extra-virgin olive oil
  • Kosher salt, to taste
  • 1/2 cup grated peeled roasted beets
  • 1 1/2 tsp. grated fresh horseradish
  • 1 Tbs. fresh lemon juice
  • 1/4 cup labaneh or Greek yogurt
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh flat-leaf parsley


Arrange the hamachi on 4 plates, dividing evenly. Drizzle with the olive oil and sprinkle with salt.

In a bowl, stir together the beets, horseradish, lemon juice, labaneh, chives and parsley. Place a dollop of the salad mixture on each portion and serve immediately. Serves 4.

Recipe by Chef Michael Solomonov, Zahav, Philadelphia.