Special equipment: a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold
For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.
For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.
For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.
For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
Recipe courtesy of Jose Mendin, Executive Chef and Culinary Director, Pubbelly Restaurant, Miami, Florida