Beetroot Tartare & Truffle Cured Egg

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.