Smoked Carpaccio Platter with Beetroot and Horseradish Relish Recipe at MyDish

Smoked Carpaccio Platter with Beetroot and Horseradish Relish

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Method

  • For the relish place all the ingredients except the beets in a blender and whiz to rough paste. Add the beets and pulse these in too.
  • Remove the relish and season to taste.
  • Arrange the carpaccio on a plate and scatter over the rocket and parmesan. Drizzle with a little oil if wished.
  • Serve the carpaccio with the relish, crusty bread and unsalted butter.
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    Ingredients

    • CARPACCIO
    • 1 pack Rannoch Smokery sliced smoked carpaccio
    • 1 tbsp Shaved parmesan
    •  small handful of rocket leaves
    • RELISH
    • 1 tsp Horseradish
    • 2 vacumn packed unpickled beetroot
    • ½ Small red pepper. chopped
    • ½ Small fennel bulb. chopped
    • 1tbsp Olive oil
    •  Squeeze of lemon juice
    • 1tsp Chopped tarragon

    By Views 1259  Added Tue May 19 2009


    An elegant starter using smoked carpaccio and so easy no cooking's involved!

     

    The smoked carpaccio is made from Scotch beef,that is slow cured, then smoked over distinctive whisky infused oak chips - a classic product with real flavour and charater. Read More

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