The lunch edit 865

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.

1 serving · 7 ingredients · 3 steps

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Smoked Turkey on Rye with Beetroot and Horseradish, plated and ready to serve. — The finished recipe. Smoked Turkey on Rye with Beetroot and Horseradish

Ingredients 1 to 6 for smoked turkey on rye with beetroot and horseradish arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for smoked turkey on rye with beetroot and horseradish arranged separately on a dark worktop. — Ingredients 7 to 7. To taste Black pepper

Smoked Turkey on Rye with Beetroot and Horseradish, preparation step 1: Toast the rye lightly. It should firm up rather than colour. — Step 1. Toast the rye lightly. It should firm up rather than colour.

Smoked Turkey on Rye with Beetroot and Horseradish, preparation step 2: Beat the cream cheese and horseradish together and spread it over both slices to the edges. — Step 2. Beat the cream cheese and horseradish together and spread it over both slices to the edges.

The finished smoked turkey on rye with beetroot and horseradish. — Step 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.

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