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.
Once you have finely diced all your tartare ingredients, mix well in a bowl. Taste the mixture and season to taste.
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.