Beef tartare with potato espuma, sour cream, and oscietra caviar

Preparation:

1. Finely chop the meat using a sharp knife.
2. Mix the salt and pepper, then add the oil (lemongrass and soy sauce are optional).
3. Add the meat and cucumber, mix well, and fill a small glass.
4. Cook the potatoes until tender, then blend them until creamy.
5. Pipe the potato puree onto the beef tartare.
6. Add sour cream and Oscietra caviar on top.
7. Garnish with fresh flowers.
8. Enjoy with a glass of champagne or vodka.

Recipe created by Darko Nenadovic, Chef at Edelweiss Catering, a leading caterer in Rapperwil.