Beetroot Tartare & Truffle Cured Egg.
TruffleHunter
4
83
Nordic
Starter
Elegant, vibrant and full of modern European flair, this Beetroot Tartare with Truffle‑Cured Egg transforms simple ingredients into a refined restaurant‑quality starter. Finely diced beetroot is folded with citrus, capers and cornichons to create a bright, balanced tartare, while the egg yolk — gently cured in Flaked Black Truffle Sea Salt — becomes a silky, savoury dressing that pours luxuriously over the dish.
Served with crisp sourdough crackers and finished with fresh dill, this truffle‑infused tartare delivers a beautiful contrast of textures and flavours: earthy beetroot, sharp acidity, and deep umami richness from the cured yolk. It’s an impressive yet surprisingly simple appetiser, perfect for dinner parties, festive menus or any occasion that calls for a striking vegetarian dish with gourmet character.
Served with crisp sourdough crackers and finished with fresh dill, this truffle‑infused tartare delivers a beautiful contrast of textures and flavours: earthy beetroot, sharp acidity, and deep umami richness from the cured yolk. It’s an impressive yet surprisingly simple appetiser, perfect for dinner parties, festive menus or any occasion that calls for a striking vegetarian dish with gourmet character.
Ingredients
- 4 small cooked beetroot, finely diced
- 1 tsp Black Truffle Mustard
- 1 tsp cornichons, finely sliced
- 1 tsp capers
- 1 tsp shallot, finely diced
- 1 tbsp chopped dill
- 1 tsp orange zest
- 2 Quail Eggs
- 1 tbsp Flaked Black Truffle Sea salt
- 2 Sourdough Crackers
Directions
- Start by separating the yolk and whites from your eggs. Place the yolks carefully on a layer of truffle sea salt on a tray lined with baking parchment. Leave to cure for 30-40 minutes. Turn the yolks over and cure for a further 20 mins to make them firm enough to handle but still soft in the middle.
- Once you have finely diced all your tartare ingredients, mix well in a bowl. Taste the mixture and season to taste.
- On a plate position a cracker on the base and using a forming ring carefully spoon in your beet tartare mixture. Top with some sprigs of dill and your cured egg yolk served back in a clean eggshell.
- Before eating, pour the egg onto the tartare dish as a salty truffled yolk dressing.
