Open-face Sandwich Tartare with Crisp Potato Chips

Tartare  with freshly minced  beef is very popular in Denmark .Venison and bison fillet can also be used. Ask the butcher to grind the meat for you or if you wish to make the tartare meat yourself, it is very easy. All you need is a very sharp knive. It’s a good idea to place the whole filet in the freezer 30 minutes before making the tartare. It will make the meat easier to work with. Scrape the meat with the knive along the length of the muscle tissue, so you get fine, long segments of meat. Ensure there are no sinews in the finished tartare.

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Tartare with Crisp Potato Chips   4 lunch servings

500 g beef, bison or venison fillet, 3 tbsp. finely chopped onion, 1 tbsp. capers, rinsed, drained and chopped, 2 large pasteurized egg yolks

Potato chips: 1 large russet potato, oil for frying

Garnish: 1/4 horseradish root, grated, 2 red onion cut into rings, cress, lots of freshly ground black pepper

To make the tartare, add onions, capers, egg yolks to the meat; stir well until well combined. Cover and chill in the refrigerator for at least 30 minutes or until ready to use.

To make the potato chips, peel and slice potato very thinly. Keep them in cold. Keep them in cold water until ready to fry. To fry, drain potato slices and pat them dry with a paper towel. Heat oil to 360°F and deep fry potato slices until golden brown and crispy, 2 to 3 minutes. Drain on paper towels and season with salt.

To serve, mold tartare into 4 patties and place on 4 plates. Push 3 or 4 chips into each patty. Garnish with grated horseradish, onion rings and cress. Sprinkle with lots of black pepper.

Variation: Instead of mixing the raw egg yolk in the tartare, place 4 egg yolks in 4 half egg shells and position them in the middle of the tartare. Scatter baby shrimps around the tartare as a replacement for homemade chips, horseradish and onion rings. Sprinkle with lots of black pepper.

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