Beetroot Smoked Eel & Horseradish Tart Shells
Servings
1 - 2
Prep Time
30 minutes
Cook Time
0 minutes
Indulge in a harmonious blend of flavours and textures with our beetroot smoked eel & horseradish tart shells recipe. This elegant canape appetiser combines the earthy sweetness of beetroot, the delicate smokiness of eel and the fiery kick of horseradish, all nestled in savoury tart shells. Each bite offers a tantalising symphony of tastes, making it the perfect choice for entertaining guests or treating yourself to a gourmet delight. Follow along as we guide you through the steps to create this sensational culinary masterpiece.
Ingredients
- 10 tart shells
- 300g cooked beetroot
- 150g chickpeas
-
100g Crème fraiche
-
2 blood oranges or oranges
-
1 small horseradish root
- 100g fresh cream
- green apple
-
A handful of pea shoots
- 100g olive oil
-
Salt & pepper, to taste
- A pinch of grand cumin
-
50g smoked eel
Beetroot Smoked Eel & Horseradish Tart Shells
Directions
Method
- Step 1, Prepare Beetroot and Chickpeas Mix:
- Step 2, Blend chickpeas with beetroot, olive oil, salt, pepper and ground cumin to taste in a blender until smooth. Place the blended mixture into a bowl. Use a spatula to mix in some crème fraiche. Grate some orange zest into the mixture and squeeze the blood orange juice into it. Stir well to combine. Check seasoning.
- Step 3, Prepare Horseradish Cream:
- Step 4, Peel the skin off the horseradish root. In another bowl, pour in some fresh cream and whisk until it starts to thicken but be careful not to overbeat. Grate some of the horseradish root into the whipped cream (the more you add the more flavour there will be). Mix well with a spatula until fully incorporated.
- Step 5, Assemble Canapes:
- Step 6, Cut the smoked eel into thin diamonds (squares) ensuring they fit within the shell. Cut the green apples into thin dice. Pipe the beetroot and chickpeas mixture into the canape shell base and level off. Use another piping bag for the horseradish cream to gain height on the top of the beetroot and chickpeas mixture. Garnish with dice of green apples and pea shoots. Finally, place the smoked eel diamonds making sure they stand out.
- Step 7, Serve and Enjoy:
- Step 8, Arrange the prepared canapes on a serving platter. Serve immediately and enjoy the delightful combination of flavours and textures in this elegant appetiser.
