1. Prepare the vegetables. Cut off the ends of snap beans and cook them in boiling water for 1.5 minutes. Then drain the beans and put them immediately into cold water. Allow to cool. In the meantime, prepare the marinade. Mix together sugar (100g), vinegar (100ml) and water (100ml). Chop the beetroots, carrots and cucumbers. Boil the marinade and pour it over the chopped vegetables. Marinate them briefly (for about 5 minutes).

2. Make the squid ink cracker. Whisk all the required ingredients well and pour the mixture into a frying pan and fry until the water evaporates. Break the cracker into smaller pieces.

3. Place the smoked catfish and vegetables on a plate. Garnish with the spinach and beetroot leaves. Decorate the plate with squid ink cracker. Sprinkle with salt and pepper and drizzle with olive oil.