Smoked Turkey Breast Carpaccio
🍳 smoker
⏱ 360 min
🍽 serves 10
📋 17 ingredients
Nutrition per serving
306
calories
10.7g
protein
38.6g
carbs
15.6g
fat
Ingredients per serving
- 2.0 cup cherry tomatoes
- 0.2 oz turkey breast
- 0.2 oz thyme
- 0.2 oz bay leaves
- 0.2 tbsp Lemon Juice
- 0.2 oz micro arugula
- 0.2 oz Fresh Dill
- 0.1 tsp Kosher Salt
- 0.1 oz sugar
- 0.1 cups Cashews
- 0.1 oz horseradish
- 0.1 tsp Kosher Salt
- 0.1 tbsp White wine vinegar
- 0.1 oz sugar
- 0.1 oz Olive Oil
- 0.1 tsp Maldon salt
- 0.1 tbsp lemon zest
Method
1. Mix salt, sugar, thyme, and bay leaves in a bowl. Rub the mixture all over the turkey breast.
2. Place the turkey breast on a wire rack over a tray and refrigerate for 24 hours to cure.
3. Preheat smoker to 85°F. Place the cured turkey breast in the smoker and cold-smoke for 6 hours.
4. Remove from smoker and allow to cool completely before slicing into very thin pieces.
5. For the cashew horseradish crème, soak cashews in water for at least 4 hours or overnight.
6. Drain soaked cashews and blend with lemon juice, grated horseradish, and salt until smooth. Adjust seasoning as needed.
7. To pickle cherries, cut cherry tomatoes in half and place them in a jar. In a small saucepan, bring white wine vinegar and sugar to a boil. Pour the hot liquid over the cherry tomatoes and let cool before refrigerating for at least 4 hours.
8. Just before serving, mix dill with olive oil to create a dill oil emulsion.
9. Arrange thin slices of smoked turkey breast on a round white porcelain plate with a broad rim.
10. Top with pickled cherries, micro arugula, and drizzle with dill oil. Season with Maldon salt and lemon zest.
