Canapés with Beef Tartar and boiled Quail Egg

Canapés with beef tartar and boiled quail egg spread seasoned beef tartar—finely chopped 350g lean beef with diced scallion, olive oil, salt, and pepper—over rounds cut from Mestemacher Protein Bread, topped with halved boiled quail eggs (from 6 eggs) for elegant, raw-meat appetizers ready in minutes.
Ingredients:
  • 6 quail eggs
  • 350 g of lean beef
  • 1 small scallion
  • 2 tablespoons of good olive oil
  • Salt, pepper
  • e.g. Mestemacher Protein Bread – cut out into circles or squares
  • 12 caper berries
  • A little bit of Shiso cress for garnishing
Directions:
  1. Cook the quail eggs in boiling water for 4 minutes.
  2. Dice the beef very finely. Peel the scallion, dice it finely and add to the tartar. Add olive oil, mix everything and season to taste with salt and pepper.
  3. Peel the quail eggs and halve them.
  4. Place the beef tartar on the protein bread slices using a small food arranging ring. In each case, place half and egg and a caper on top. Garnish with cress.

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