Smoked Carpaccio Platter with Beetroot and Horseradish Relish

Name: Smoked Carpaccio Platter with Beetroot and Horseradish Relish
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: British
Ingredients: 1 pack Rannoch Smokery sliced smoked carpaccio; 1 tbsp Shaved parmesan; small handful of rocket leaves; 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

Over a year ago 4,312 views

Prep: 5 mins

Serves: 2

British Starter 🥚 Egg Free 💚 Healthy 🔥 Low Calorie 🫒 Low Fat 🥜 Nut Free ❤️ Romantic Food ☀️ Summer ❄️ Winter

Ingredients

1 pack Rannoch Smokery sliced smoked carpaccio
1 tbsp Shaved parmesan
small handful of rocket leaves
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

Accompaniment

Description

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

Method

1
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.