Description
Crispy potato and creamy egg yolk elevate this classic Danish open-faced sandwich. A sophisticated appetizer, perfect for a special occasion.
Ingredients
Units
Scale
- BEEF
- 1 cups (227 g) trimmed beef top round
- 1 tbsp whole grain mustard
- 2 tbsp olive oil
- Sea salt and freshly ground pepper
- EGG CREAM
- 2 carrots
- 3 eggs
- 4 tbsp (60 ml) water from capers
- 1 tbsp apple vinegar
- 1 oz (25 g) heavily reduced chicken bouillon
- 2 cups (473 ml) grapeseed oil
- 1 tbsp peanut oil
- lemon for seasoning
- Seasalt
- POTATO CHIPS
- 8 small potatoes
- 1 oz (15 g) salt
- 4 cups (946 ml) neutral oil
- FOR PRESENTATION
- 2 tbsp capers
- 8 cornichons
- 1 shallot sliced into thin rings
- 1 portion potato chips
- 1 small bundle tarragon leaves
- 4 slices of rye bread
- Butter for the ryebread
Instructions
- Potato chips: Chop potatoes thinly using a mandolin. Submerge slices in water, refrigerate overnight.
- Drain potatoes and place in a bowl.
- Boil 1L of water with 15g of salt.
- Cover potatoes with boiling water until they are brighter in color and almost tender.
- Drain and dry potatoes on paper towels.
- Heat oil to 130-140°F (54-60°C) and fry potatoes until no more bubbles appear.
- Remove potatoes from oil and place on paper towels to cool.
- Egg cream: Chop carrots into large pieces and boil for 20-25 minutes until tender.
- Remove carrots from water, wrap in a dishtowel, and squeeze out excess water until dry.
- Weigh out 40g of mashed carrots.
- Boil eggs in water for 8 minutes.
- Rinse eggs with cold water and separate yolks from whites.
- Blend egg yolks with mashed carrots, caper water, vinegar, chicken bouillon, and salt.
- Slowly add both oils while blending.
- Season with salt and lemon juice.
- Transfer cream to a piping bag.
- Beef: Mince meat into the smallest pieces possible, or if using a knife, chop into thin slices, then strips, then tiny dices.
- Mix minced meat with mustard and olive oil. Season with salt and pepper.
- Alternatively, refrigerate meat for up to 30 minutes before serving.
- Final arrangement: Place blended tartare evenly on 4 slices of buttered bread.
- Top each bread slice with egg cream, capers, cornichons, and shallots.
- Stick potato chips into the tartare and sprinkle with tarragon leaves.
Notes
- For perfectly crisp potato chips, ensure they are completely dry before frying and maintain a consistent oil temperature.
- To make ahead, prepare the beef tartare and egg cream separately and refrigerate; assemble just before serving.
- Substitute Dijon mustard for whole grain mustard if preferred, or for a milder flavor, reduce the amount used.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Danish
Nutrition
- Serving Size: 1 open-faced sandwich
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 200