9 oz (247g) Salchichon, finely diced
1 Tbsp (g) chive, minced
1/2 teaspoon (3.5g) capers, rough chopped
1 Tbsp (5g) lemon, zested
1 Tbsp (5g) lemon, juiced
1 Tbsp (5g) Sunflower oil
1 Tbsp (5g) Champagne vinegar (or similar)
2 Tbsp (10g) Mayonnaise (better if made from scratch)
1 Tbsp (5g) Dijon Mustard
2 teaspoon (6g) agave honey
1 teaspoon (3g) smoked Tabasco (Chipotle Tabasco)
1 pc egg, yolk only (regular or quail)
Microgreens (for garnish)
Begin by finely dicing the Iberico Salchichón and placing in a large mixing bowl. Add the chives, capers, lemon zest, lemon juice, sunflower oil, champagne vinegar, mayo, mustard, agave, and tabasco. Mix together and adjust mix to your preference. Garnish tartare with egg yolk (optional) and micro-greens and serve immediately cold with crackers or bread of your choice.
This dish gathers together tradition, creativity and an explosion of bold and delicate flavors at the same time. You can use our delicious Salchichon in so many recipes, this is just one example!
Make it part of the Easter Brunch menu or enjoy it anytime during this Spring-Summer season!