Bellota Ham Tartare with Cured Egg Yolk & Salmorejo FISAN

Cure the yolks. For this, mix the salt and sugar, crack the eggs open and keep only the yolks, taking care not to break them.

On a small tray, place a layer of the salt and sugar mixture and arrange the yolks very carefully. Cover with the remaining mixture and place in the refrigerator for 2 hours.

Then, prepare the salmorejo. For this, blend all the salmorejo ingredients in a mixer until achieving a smooth and rich cream that we will customise to our taste, varying the amounts of vinegar, salt and/or oil. Strain through a mesh sieve and set aside in the fridge.

Tartare preparation:

Dice the ham.

Place in a bowl and gradually add the rest of the finely chopped ingredients: the shallot, the capers, the dried tomato, as well as the mustards and the extra virgin olive oil. Stir to mix all the ingredients well and set aside.

Arrangement and plating:

Place a ring in the middle of a soup plate and assemble the tartare using the ring as a mould. This will give it a much more sophisticated appearance.

Then, decorate the plate with some of the already clean herbs and place the cured yolk, which you will have removed from the marinade after the necessary time has passed and washed lightly taking care not to break it, on top of the tartare.

Finally, serve this fantastic tartare accompanied by a little of the previously made and well-chilled salmorejo.