Rillette Tartare with
Crisp Veggies

serves 4

 

INGREDIENTS :

• 300 g (9 oz) of rillettes

• 1 stalk of celery

• 1 big carrot

• 20 large radishes

• 2 white mushrooms

• 50 ml (3 ½ tbsp.) olive oil

• 30 ml (2 tbsp.) Sherry vinegar

• Salt, freshly ground pepper

• 1 sesame seed bun

INSTRUCTIONS :

• Wash the vegetables. Cut the radishes into small pieces, mix them together in a bowl with half the olive oil and vinegar, a bit of salt and pepper.

• Destring the celery stalk and peel the carrot. Cut these vegetables into julienne strips. Mince the mushrooms. Mix everything in a bowl with the remainder of the oil and vinegar. Season with salt and pepper.

• With a cookie cutter, make your tartare: over a bed of radishes, place a layer of rillette and press it in using the back of a spoon. Add the julienned carrot and celery, and the mushrooms. Put the tartare in the refrigerator.

• Meanwhile, cut the bun into thin slices and brown them under the broiler.

• Serve the tartare chilled with the grilled bun.