Smørrebrød with Game Tartare, Capers and Tarragon Emulsion
Game Tartare with Capers and Tarragon Emulsion © kvalifood.com
Game has a stronger flavour than veal and works well as tartare. Capers and pickled mustard seeds add acidity and texture. Dried egg yolk is grated over at the end and adds a light umami sweetness.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- Soft butter, for spreading
Game tartare
- 400 g roe deer (or venison), very fresh
- 1 tbsp capers, roughly chopped
- 1 shallot, finely sliced
- 1 tsp Dijon mustard
- Salt
- Freshly ground pepper
Tarragon emulsion
- 3 tbsp mayonnaise
- 1 tbsp fresh tarragon, finely chopped
- 1 tsp white wine vinegar
- Salt
Pickled mustard seeds
- 2 tbsp yellow mustard seeds
- 1 dl white wine vinegar
- 1 dl water
- 1 tsp sugar
- 1 tsp salt
Assembly
- 1 dried egg yolk (see directions)
- Fresh tarragon
- Flaky salt
Directions
Pickled mustard seeds
Boil the mustard seeds in water for 10 minutes. Drain. Bring vinegar, water, sugar and salt to the boil. Pour over the seeds and leave to cool. Keeps in the refrigerator for several weeks.
Dried egg yolk
Place an egg yolk in a mix of salt and sugar (1:1) for 24 hours in the refrigerator. Rinse carefully and dry in the oven at 160°F (70°C) for 1–2 hours until firm enough to grate.
Tarragon emulsion
Mix together mayo, tarragon and vinegar. Season with salt.
Game tartare
Chop the meat finely with a sharp knife. Fold in capers, shallot and mustard. Season with salt and pepper just before serving.
Assembly
Butter the rye bread with soft butter. Spread tarragon emulsion on the bread. Place the tartare on top. Top with pickled mustard seeds and fresh tarragon. Grate dried egg yolk over and sprinkle with flaky salt. Serve immediately.