> Recipes > Canapé

Rare roast beef, horseradish cream and wild garlic crispbread

PT15M

Share recipe

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
To make the horseradish cream, place the whipping cream and mustard in a bowl and whisk together to form soft peaks – be careful not to overmix
2
Carefully fold in as much grated horseradish as liked, tasting bit by bit as it is added to check the heat. Season with a little salt and gently fold through, again taking care not to beat the cream further
3
In a small dry frying pan, gently toast the fennel seeds over a low heat until fragrant and turning a pale brown in colour. Tip into a small bowl or on to a plate to cool
4
To assemble, spread the additional Dijon mustard over the crispbread base. Cover with thin slices of the beef, curling it around to cover the base. Season with a little extra salt and a drizzle of olive oil
5
Scatter over the toasted fennel seeds, gherkins, capers and red onion, then top with the fresh herbs and wild garlic flowers. Squeeze over a little fresh lemon juice
6
To serve, top the beef with spoonfuls of horseradish cream, then season generously with freshly ground black pepper and freshly grated lemon zest
Share recipe

Get in touch

Rare roast beef, horseradish cream and wild garlic crispbread

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: