Beetroot Tartare and Truffle Cured Egg

Serves 2


  • 4 small cooked beetroot, finely diced
  • 1 tsp Black Truffle Mustard 
  • 1 tsp cornichons, finely sliced
  • 1 tsp capers
  • 1 tsp shallot, finely diced
  • 1 tbsp chopped dill
  • 1 tsp orange zest
  • 2 quail eggs
  • 1 tbsp truffle salt
  • 2 sourdough crackers


  1. Start by separating the yolk and whites from your eggs. Place the yolks carefully on a layer of truffle sea salt on a tray lined with baking parchement. Leave to cure for 30-40 minutes. Turn the yolks over and cure for a further 20 mins to make them firm enough to handle but still soft in the middle.
  2. Once you have finely diced all your tartare ingredients, mix well in a bowl. Taste the mixture and season to taste.
  3. On a plate position a cracker on the base and using a forming ring carefully spoon in your beet tartare mixture. Top with some sprigs of dill and your cured egg yolk served back in a clean eggshell. Pour the egg onto the tartare dish as a salty truffled yolk dressing.

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