Bresaola with hazelnut relish

Serves: 6

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Total Time: 10

Prep Time: 10

• 12 slice(s) bresaola (approx 100g)
• 75 gram(s) cream cheese
• hot paprika or cayenne pepper
• FOR THE RELISH
• 3  heaped tablespoons chopped roasted hazelnuts
• 1 tablespoon finely chopped flat-leaf parsley
• 2 tablespoons hazelnut or walnut oil
• a squeeze of lemon juice
• sea salt

Method

1. Combine all the ingredients for the relish in a bowl. Lay the slices of bresaola out on a board, fold each slice in half, place half a teaspoon of cream cheese in the centre with half a teaspoon of the relish on top. Bring the corners together over the filling and skewer with a cocktail stick if needed to make a triangular parcel. Arrange these on a plate and dust with paprika or cayenne pepper. These can be made an hour or so in advance, in which case, cover and set aside.

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