1 ea. Gordon Choice Sliced Marble Rye Bread, sliced as desired
1/4 tsp. Horseradish Root, freshly grated
1 ea. Lemon Juice, freshly squeezed
1 Tbsp. White Balsamic Vinegar
First, peel and toss the carrots with olive oil, salt and pepper. Roast them in the oven at 400°F (204°C) until they are just tender, but not mushy.
While the carrots are roasting, to make the black garlic aioli, using the robot coupe or food processor, buzz the black garlic with the mayo, lemon juice and salt until the mayo starts to turn blackish in color. Store in a squirt bottle for plating or service.
For the rye crisps, cut the rye bread into a shape of your choice, drizzle with olive oil and a touch of salt and toast in the oven at 400°F (204°C) until golden.
In a small sauce pot on the stove, add the pickling liquid, straining it first to remove any other ingredient aside from the pickle liquid itself, and bring the mustard seeds to a simmer until the liquid reduces and the mustard seeds become a gelatinous mass that looks like caviar pearls.
To make the relish, brunoise the cucumber, garlic cloves, red onion and shallots. Mix them with a tbsp of the olive oil and a splash of the white balsamic vinegar, the chopped dill and season with salt.
To make the tartare, once the carrots are chilled after roasting, you can grind them on the large grate on a box grater, pass through the robot coupe or push through a meat grinder.
Once you have the grated carrot, mix that with the creme fraiche, the dijon mustard and the chives.
Plate that in a mason jar or on a plate of your choice. Garnish with the cucumber dill relish, the pickled mustard seeds, the black garlic aioli, the fresh grated horseradish and serve with the rye bread or rye crisps.