Livarano tartaar met piccalilly en gepekelde eidooier

Livaroo tartare with piccalilli and pickled egg yolk

Steak tartare: A true French classic. Traditionally always made with raw beef, but try it with our cured Livarano. Not such a fan of the classic raw egg yolk on your steak tartare? Try making the dish with a cured egg yolk and grate that over your tartare at the last moment. That is a wonderful addition!

For 2 people

*For the Livarano tartare

*For the pickled egg yolk

Mix equal quantities of salt and sugar in a bowl and make a bed with half of this mixture in a container. Then make 3 wells and place the egg yolks in them. Cover the yolks completely with the second half of the salt-sugar mixture and leave to cure in the fridge for 5 days. After 5 days, take the yolks out of the brine and rinse them briefly under cold water. Then dry them.
Then make the Livarano tartare. Cut the Livarano into smaller pieces and put in a chopper along with the mustard, capers, gherkins, egg yolk and olive oil. Blend until you have a nice tartare base. Then season to taste with the shallot, flat-leaf parsley, Tabasco, Worcestershire sauce and pepper.
Blend smooth piccalilly in a blender and store in a piping bag.
Then plate up the dish: shape the Livarano tartare using a pastry ring and pipe some smooth-blended piccalilli onto it. Then grate cured egg yolk over the top as desired and top with a few more dots of piccalilli. Finish with a few sprigs of young mustard shoots and serve with pane carasau.