Smoked Salmon Tartare with Confit Egg Yolks

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Pour enough olive oil into a small baking vessel to fill it up halfway. Add the lemon zest to the dish as well.

Separate the eggs and add the yolks to the oil. Add more olive oil if needed to ensure everything is fully immersed.

Place the baking vessel in the oven and cook for 40-50 minutes depending on how set you want the yolks to be.

Place the baking vessel in the oven and cook for 40-50 minutes depending on how set you want the yolks to be. Place the crostini in the oven and bake for 10 minutes or until golden.

Place one confit egg yolk in a large bowl. Add the olive oil, mustard, and lemon juice. Whisk to combine. Add the salmon, capers, shallot, avocado, and parsley. Stir to combine.

Pack the tartare into 2 egg rings placed on top of small plates. Overfill the egg ring and compress the tartar into them to ensure they are absolutely packed

Remove the rings and top the tartare with the remaining egg yolks. Add confit lemon, daikon microgreens, parsley, and shichimi tōgarashi. 

Smoked Salmon Tartare with Confit Egg Yolks

CLICK HERE FOR THE RECIPE