Fuet tartare and confit egg yolk
A brilliant little drinks snack: salty, savoury fuet chopped fine with cornichons, capers and shallot, sharpened with Dijon and a dash of Worcestershire and Tabasco. The confit yolk on top brings the whole thing together – soft, rich and glossy against all that punchy acidity. Scoop onto slices of good baguette and repeat.
Method
Finely chop the fuet or saucisson sec, shallot, cornichons, capers and parsley, then place in a shallow bowl.
Stir together with the Dijon mustard and season with freshly ground black pepper, Worcestershire sauce and Tabasco to taste.
Press the tartare into a ring on a serving plate, then top with the confit egg yolk. Serve with slices of good baguette.
Share this Recipe:
Ingredients
200g fuet or saucisson sec, skin removed
1 Echalion shallot, peeled
6 cornichons
1 tbsp capers
1 tsp Dijon mustard
½ tbsp finely chopped flat-leaf parsley
Worcestershire sauce, to taste
Tabasco, to taste
1 confit egg yolk
To serve
Baguette, sliced