Rare roast beef, horseradish cream and wild garlic crispbread
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TV chef and writer Valentine Warner combines classic British flavours of a Sunday roast with Swedish inspiration for this stunning crispbread topping. Rare roasted beef is paired with fresh, fiery horseradish, fresh herbs and wild garlic flowers to create a crisp open sandwich that is perfect as a canapé or starter. Cut into four to serve or serve on individual crispbreads if preferred.
First published in 2016
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Ingredients
Metric
Imperial
Beef
- 250g of leftover roast beef, cooked rare and sliced very finely
Horseradish cream
- 150ml of whipping cream
- 1 tsp Dijon mustard
- 1 knob of fresh horseradish, peeled and finely grated
- sea salt flakes
To assemble
- 1 large crispbread
- 2 tsp fennel seeds
- 1 1/2 tsp Dijon mustard
- 6 gherkins, finely sliced
- 1 tbsp of baby capers, rinsed
- 1/2 red onion, very finely diced
- 1 bunch of fresh tarragon, leaves picked
- fronds of fresh dill
- 1 tbsp of wild garlic flowers
- 1 lemon, zest and juice
- sea salt flakes
- freshly ground black pepper
- olive oil
SAVE RECIPE
Method
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
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