Tomato and fuet tartar

Step by step:

1. Cut crosses into the bases of the tomatoes, scald them for 1 minute and remove the peel. Cut the outer parts of the tomatoes into petals and remove the core. Place the tomatoes on the oven tray and dehydrate them in the oven at 70°C for 2 hours, with the fan on and the door slightly ajar. Once it’s ready, remove it from the oven and chop it up with a knife as if it were a steak tartare. 2. Chop up the fuet, onion, capers and pickles. 3. Place everything in a bowl, add the mayonnaise mixed with the mustard, a pinch of ground chilli pepper and salt and mix well. 4. Shape the tartar with a ring mould. Cut the bread into slices, toast them and serve them as an accompaniment.

Ingredients:

400 gr of tomatoes ⅓ Fuet Espetec 20 gr of tender onion 5 gr capers 5 gr gherkins ½ teaspoon Dijon mustard Salt and Pepper Bread 1 tablespoon mayonnaise

Appetizer & Brunch

Step by step:

Ingredients:

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