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Traditional beef tartare with cornicochons

The cornicochon from Geneviève Everell

Appetizers | Easy | 25 minutes
Appetizers
Easy
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Recipe details

Ingredients

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Directions

  1. Combine beef cubes, green onion, chives, onion, capers, olive oil, mayonnaise, both mustards, and lemon juice in a bowl. Season to taste, cover, and refrigerate. 
  2. Cut pickles in half on the diagonal, then slice the rounded tips off of each half to make them more stable. 
  3. In a small bowl, whisk together the tempura mix and water until batter is smooth and resembles a thick crêpe batter. Dip pickles in tempura batter and coat with panko. 
  4. In a pot of oil or deep fryer at 190°C (375°F), fry pickles for about 2 to 3 minutes, or until golden and crispy. Drain well and place on paper towels. 
  5. Spread an even layer of cream cheese on the pickles while still hot. 
  6. Place a generous serving of tartare over the cheese. Serve immediately and enjoy. 

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