14th Mar 2012 - 17:52
Ingredients
Serves 2 Ingredients: 1 pack Rannoch Smokery sliced smoked carpaccio 1 tblsp shaved parmesan Small handful rocket leaves Relish: 1tsp hot horseradish 2 vac packed unpickled beetroot ½ small red pepper, chopped ½ small fennel bulb, chopped 1 tblsp olive oil Squeeze lemon juice 1 tsp chopped fresh tarragon
Preparation method
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. Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker
Recipe courtesy of