Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
Ingredients
4 Rice paper wafers
240 g Sweet PGI Chorizo
30 g Dijon mustard
½ Chopped spring onion
40 g Extra virgin olive oil
2 Egg yolks
10 g Lime juice
1
We fry the wafers until they are soft and set aside.
2
We cut the chorizo into small cubes and add the egg yolk to the oil and emulsify. Once we have a homogeneous mixture, we add the rest of the ingredients.
3
We place the tartar on top of the rice paper and decorate it with an edible flower.
Ingredients
Ingredients
4 Rice paper wafers
240 g Sweet PGI Chorizo
30 g Dijon mustard
½ Chopped spring onion
40 g Extra virgin olive oil
2 Egg yolks
10 g Lime juice
Directions
1
We fry the wafers until they are soft and set aside.
2
We cut the chorizo into small cubes and add the egg yolk to the oil and emulsify. Once we have a homogeneous mixture, we add the rest of the ingredients.
3
We place the tartar on top of the rice paper and decorate it with an edible flower.
