Tartare

Instructions

1. I've used black trumpets and chanterelles with two different qualities in the dish. Raw porcini could also have been included. The same goes for pickled mushrooms.
2. I always cut my tartare in cubes. I used to prefer stirred tartare, but a good friend converted me to diced tartare.
3. The chanterelles are blanched, and the black trumpets have been soaked in soy (see recipe page xx). In addition, diced pickled cucumber, chopped pickled items and fermented wild garlic have been added.
4. Everything is tossed together with a good olive oil and seasoned well with pepper and salt to taste.