Tartare
This tartare is made with elk topside, but you can use any lean cut of meat that looks good! Use a grinder with a coarse disk if you don't want to chop it by hand, or ask your butcher to do it for you. If you want to do it vegetarian, red beets are nice to grind. Season in the same way, but leave out the trout roe. This dish can be eaten on its own as a side or as an appetizer.
Add <quantity>1<unit>cup</unit></quantity> of trout roe to a sieve and place it over the edge of a large pot
Add <quantity>¼<unit>cup</unit></quantity> of wood chips to a heatproof bowl and light it on fire. Cut two pieces of cling film large enough to cover the pot
Put out the fire leaving only the embers lit. Place the bowl in the pot on the opposite side of the roe and cover it tightly with the cling film
Let it smoke for 1h to add flavor, lighting the wood chips again if needed to keep the embers lit. Taste the roe to make sure it has reached the desired level of smokiness
Heat <quantity>200<unit>ml</unit></quantity> of vegetable oil to <temperature>80<unit>°C</unit></temperature> over medium-low heat
Stream the vegetable oil over <quantity>½<unit>cup</unit></quantity> of picked lovage while mixing with a hand blender on high speed until it is pulverized
Place the lovage and oil mixture in an ice bath until the temperature reaches below <temperature>10<unit>°C</unit></temperature>
Pour the oil through a coffee filter set in a fine mesh sieve
Leave in the refrigerator until the oil is completely strained. The lovage oil is ready
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Cut <quantity>¼</quantity> loaf of rye bread into <quantity>8</quantity> very thin slices
Line the slices of bread on a baking tray with parchment paper
Bake for 6m until deep brown and crispy
Light the charcoal in a grill
Trim, peel, and quarter <quantity>2</quantity> red spring onions
Grill the onions until deep brown on all sides
Clean the elk topside by removing the membrane and silver skin
Break the crispy bread into a coarse crumble in a bag or a food processor
Cut <quantity>250<unit>g</unit></quantity> of the meat into large pieces
Grind the meat once with a coarse disk or chop it finely with a knife
Add <quantity>½<unit>cup</unit></quantity> of the ground elk to a bowl. Drizzle with lovage oil to taste
Season generously with flaky salt to taste and add <quantity>2<unit>tbsp</unit></quantity> of the bread crumble
Mix everything to combine
Transfer the mixture to a serving plate and top with <quantity>3<unit>tsp</unit></quantity> of mayonnaise. Add the grilled red onions to taste
Top with <quantity>2<unit>tsp</unit></quantity> of the smoked trout roe. The tartare is ready
Garnish with nasturtium leaves to taste and enjoy!
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