Published on 5th May 2017

Buffalo Carpaccio with Tomato, Celeriac Remoulade & Pine Nuts


  • 1x 8oz Buffalo Fillet
  • 250g Smoking Chips
  • 125g Sugar
  • 5g Star Anise
  • 5 Black Peppercorns
  • 100ml Honey
  • 2 Plum Tomatoes(Diced)
  • 1tbs Red Onion Marmalade
  • 1tbs Toasted Pinenuts
  • 10ml 8 year aged Balsamic
  • 200g Chives
  • 200g Celeriac
  • 125g Mayo
  • 2 tsp Wholegrain Mustard


  1. Trim buffalo fillet
  2. Combine smoking chips, sugar, star anise, black peppercorns into a smoker
  3. Place Fillet in smoker & smoke on a high heat for 4-5 minutes then remove and rest
  4. Add honey to hot frying pan, once it starts to caramelise, add the buffalo & glaze quickly remove from heat
  5. Once chilled roll tightly in cling film to form a cylinder: place in fridge to form –

For the dressing

  1. Combine the diced tomato, red onion marmalade, pine nuts, aged balsamic & chives
  2. Grate the celeriac then salt for 12 hours. Once salted drain all liquid and add the mayo and wholegrain mustard.

To plate up –
Thinly slice the chilled fillet, dress with the balsamic & pine nut dressing and spoon on your celeriac remoulade.

Courtesy of The Greyhound on the Test

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