Traditional Scottish Recipes
- Smoked Carpaccio Platter with Beetroot and Horseradish Relish

The chefs at the award-winning Rannoch Smokery based in Kenmore, Perthshire have created a wide range of recipes using their smoked venison, poultry, game and salmon products. The recipes have been tried and tested and the company has kindly agreed to allow some of them to be included in the Rampant Scotland recipe section. Here's a smoked carpaccio platter with beetroot and horseradish relish to try! Carpaccio is a dish of raw meat or fish (such as beef, veal, venison, salmon or tuna) generally thinly sliced or pounded thin and served as an appetizer.

Ingredients (serves 2):
1 pack Rannoch Smokery sliced smoked carpaccio
1 tblsp shaved parmesan
Small handful rocket leaves

Relish
1 teaspoon hot horseradish
2 vacuum packed unpickled beetroot
½ small red pepper, chopped
½ small fennel bulb, chopped
1 tablespoon olive oil
Squeeze lemon juice
1 teaspoon chopped fresh tarragon

Method:
For the relish, place all the ingredients except the beets in a blender and whiz to rough paste. Then add the beets and pulse 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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