Veal Tartare with Lumpfish Roe and Asparagus Mayo
Veal tartare with lumpfish roe and asparagus mayo © kvalifood.com
Veal tartare is hand-chopped for the best texture and served with lumpfish roe and a green asparagus mayo. This is a smørrebrød that demands fresh ingredients and good timing — assemble and serve immediately.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Veal tartare
- 400 g veal fillet (or topside), very fresh
- salt
- freshly ground pepper
- 1 tbsp capers, roughly chopped
- 1 shallot, finely sliced
Asparagus mayo
- 100 g green asparagus, woody ends snapped off
- 3 tbsp mayonnaise
- 1 tsp lemon juice
- salt
Assembly
- 4 tbsp lumpfish roe (black or orange)
- 1 shallot, cut into thin rings
- fresh dill
- flaky salt
Directions
Asparagus mayo
Cook the asparagus in salted water for 3–4 minutes until tender. Cool in ice-cold water. Blend with mayo and lemon juice to a smooth green cream. Season with salt.
Veal tartare
Chop the meat finely with a sharp knife — do not use a mincer. Fold in capers and shallot. Season with salt and pepper just before serving.
Assembly
Spread the rye bread with soft butter. Spread asparagus mayo over the bread. Place the tartare on top. Finish with a spoonful of lumpfish roe, onion rings and fresh dill. Sprinkle with flaky salt. Serve immediately.