Run the meat through a grinder and mix with salt, pepper and black crowberries. Peel the turnip, and dice finely. Add this to the tartar.
Divide the tartar into 6 equal portions and shape into thin squares.
Drip rapeweed oil on the bread and sprinkle with course-ground salt. Bake the slices golden in the oven at 170°C for 5-6 minutes.
Serve the tartar on a plate with turnip puré, course salt, nettles and toast.