Smoked Carpaccio Platter with Beetroot and Horseradish Relish

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker

Publisher's Copyrighted Material

Category:  Midweek Express  - 
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Ingredients

For 2 people

Recipe

  • 1 pack Rannoch Smokery sliced smoked carpaccio
  • 1 tblsp shaved parmesan
  • handful rocket leaves
  • 1 tsp hot horseradish
  • 2 vac packed unpickled beetroot
  • 0.5 small red pepper, chopped
  • 0.5 small fennel bulb, chopped
  • 1 tblsp olive oil
  • lemon juice
  • 1 tsp chopped fresh tarragon

Smoked Carpaccio Platter with Beetroot and Horseradish Relish Directions

  1.  
  2. For the relish place all the ingredients, except the beets, in a blender and whiz to rough paste. Then add the beets and pulse.
  3.  
  4. Remove the relish and season to taste.
  5.  
  6. Arrange the carpaccio on a plate and scatter over the rocket and parmesan. Drizzle with a little oil if desired.
  7.  
  8. Serve the carpaccio with the relish, crusty bread and unsalted butter.
  9.  
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