You are here

Open Faced Tartar Sandwiches

Healthycooking's picture
  Steak tartare 1 Pound
  Onion 1 Medium
  Capers 1 Tablespoon (Small Size)
  Freshly grated horseradish 2 Teaspoon
  Ketchup 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Cognac/Brandy 2 Tablespoon
  Salt 1 Pinch
  Freshly ground white pepper 1 Pinch
  Whole grain bread slices 4 (Round)
  Softened butter 2 Tablespoon
  Egg yolks 2
  Anchovy fillets 4
  Stuffed olives 4
  Watercress/1/2 bunch garden cress 4 Bunch (400 gm)

Put the tartare in a bowl.
Peel and finely chop the onion.
Mix the drained capers, horseradish, mustard, ketchup, cognac or brandy, salt and pepper with the tartare.
Add further seasoning to taste.
Lightly butter the bread and top with the tartare.
Make a well in the center of the mounds of tartare.
Into each well slide an egg yolk.
Halve the anchovies lengthwise and carefully cross two strips over each egg yolk.
Slice the olives into rings.
Cut the cress from its roots, wash and pat dry.
Garnish the sandwiches with olives and cress.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)
Open Faced Tartar Sandwiches Recipe