Smoked Turkey on Rye with Beetroot and Horseradish

Make smoked turkey on rye with beetroot and horseradish, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 slices, about 80 g Rye bread
30 g Light cream cheese
2 tsp (12 g) Creamed horseradish
100 g Smoked turkey breast, sliced (Deli weight, as sold.)
80 g Cooked beetroot (Vacuum-packed, not pickled in vinegar, which fights the horseradish. Vacuum-packed, not pickled. Pickled beetroot carries vinegar and usually sulphites.)
20 g Watercress
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Toast the rye lightly. It should firm up rather than colour.
2. Beat the cream cheese and horseradish together and spread it over both slices to the edges.
3. Lay on the turkey in folds, then the beetroot sliced into thin rounds, then the watercress. Grind over pepper and eat with a knife and fork.

Contains gluten cereals, milk and eggs.
Creamed horseradish is made with cream and often egg yolk. Plain grated horseradish carries neither.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/smoked-turkey-rye-beetroot

AI-generated images illustrating the recipe.

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