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Hamachi with Beets and Horseradish

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

Ingredients:

  • 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

Directions:

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.