I decided to use the sour cream in a dish that was inspired by my recent trip to Scandinavia. For one of the dinners in Copenhagen, we went to trendy Bio Mio, a restaurant that features healthy fusion cuisine with 100% organic fresh ingredients and beverages. The dish I chose was called "Cool Fish" and it included sesame crusted saithe with beetroot cream and potato salad. Saithe is a white fish similar to cod or halibut, so I used cod in my version. Instead of potato salad, for the side dish, I served new potatoes, simply boiled and then seasoned with olive oil and roasted garlic bits. The star of this dish was the colorful and delicious beetroot cream, prepared with roasted red beets and Green Valley Organics sour cream.
Beetroot Cream
1 large red beet, or 2 medium beets
Olive oil
2 tablespoons applesauce
1 tablespoon apple cider vinegar
1/4 cup red onion, chopped
1/3 cup sour cream
salt to taste
Pre-heat the oven to 400 degrees. Place the beet on a baking sheet, covered with parchment paper or foil. Sprinkle with olive oil. Roast until tender, for 30-40 minutes, depending on the size of the beets. Cool until ready to handle, peel and slice.
Place the beet slices in the food processor, along with applesauce, apple cider vinegar, red onion, sour cream, and salt to taste. Blend well. Strain if needed. Serve over sesame crusted cod with garlicky new potatoes on a side.
