- 360g fine diced beef – I like to use something with flavour, texture and not too much fat such as porterhouse, but choose whatever you like!
- 1 large red onion – fine diced (brunoise cut)
- 1/2 bunch flat-leaf parsley – finely chopped
- 3 egg yolks
- 30g Lilliput capers
- 30g cornichons, finely diced
- dijon mustard – to taste
- Red tabasco – to taste
- spiced tomato relish – to taste
- salt – to taste
Combine all of the above in a large bowl and mix together vigorously with a large flat spoon – this will emulsify the egg with all the ingredients so it blends all the flavours together and makes everything 'stick' together so you can serve in a quenelle.
Serve with toasted baguette (or to be naughty – potato crisps!). Let people spoon on their own or, as a canape, you can spoon the mix on to the toast pieces.
Note: this recipe was demonstrated in Nicky’s class 'Summer in Europe: Modern Classics', February 2020.
Both the recipe and photo are reproduced with permission from Nicky Riemer.
- Brought to you by
- Nicky Riemer, head chef at Belotta Wine Bar