3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yuzu juice
1 cup Dijon mustard
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh cilantro
1 teaspoon chopped fresh parsley
1 teaspoon chopped shiso
1 teaspoon chopped fresh tarragon
8 ounces chopped short rib meat
1/2 cup brunoise-cut green apple
1 tablespoon capers
1 tablespoon tobanjan or other chili paste
1 teaspoon chopped shallots
1 quail egg, poached
1 tablespoon chopped pine nuts
Truffled Goat Butter Toast:
4 slices toasted bread (we use ciabatta)
1 tablespoon goat butter
1 pinch truffle oil
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.
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