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!