Tartare with Seaweed Mayo and Horseradish

2-4 servings

Ingredients:

Tartare:

• 4 slices rye bread

• 300 g (11.0 oz) Beef tenderloin

• Marcona almonds, salted skinless almonds

• 2 tsp strong mustard

• 2 tbsp good olive oil

• 1 pinch of flake salt

• 0.5 tsp freshly ground pepper

Mayonnaise:

• 1 egg

• 1 tsp kelp, finely ground

• 2 dl (0.8 cup) neutral oil

• 1 tbsp apple cider vinegar

• Lemon juice

For Assembly:

• 2 tsp fresh horseradish, grated

• 2 tbsp pickled red onions

• Pea shoots for garnish

Instructions:

Tartare:

1. Remove the crust from the rye bread and cut the slices in half.

2. Slice the beef into thin slices, then cut into strips and finely chop.

3. Roughly chop the almonds.

4. Mix the beef with mustard, olive oil, almonds, salt, and pepper.

Mayonnaise:

1. Place egg yolk, mustard, salt, vinegar, and kelp in a mixing bowl.

2. Whisk and gradually add oil until a thick emulsion forms.

3. Season with salt and lemon juice.

Assembly:

1. Arrange beef on rye bread.

2. Top with mayonnaise, grate fresh horseradish over it.

3. Add pickled onions and garnish with pea shoots.