Preparation:
- Finely chop the meat using a sharp knife.
- Mix the salt and pepper, then add the oil (lemongrass and soy sauce are optional).
- Add the meat and cucumber, mix well, and fill a small glass.
- Cook the potatoes until tender, then blend them until creamy.
- Pipe the potato puree onto the beef tartare.
- Add sour cream and Oscietra caviar on top.
- Garnish with fresh flowers.
- Enjoy with a glass of champagne or vodka.
Recipe created by Darko Nenadovic, Chef at Edelweiss Catering, a leading caterer in Rapperwil.