Hamachi with Beets and Horseradish

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

Ingredients

Directions

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

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

Recipe courtesy of Chef Michael Solomonov, Zahav, Philadelphia

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