Preparation
Step: 1/11

Peel and dice the onion.

Step: 2/11

Drain the capers, anchovies and gherkins and finely chop them separately.

Step: 3/11

Place the beef tartare in a bowl. Add the onions, finely chopped capers, anchovies and gherkins, mustard and ketchup.

Step: 4/11

Mix thoroughly. Add the egg and 1 tbsp parsley and season with salt and pepper.

Step: 5/11

Place 2 slices of roast beef, slightly overlapping each other, on a board. Place a spoon of tartare on top and roll tightly into a small roll. Cover and chill in the fridge.

Step: 6/11

Mix the crème fraîche, mayonnaise, remaining parsley and lemon zest in a bowl. Sprinkle with the cayenne pepper. Stir in the lemon juice and season to taste.

Step: 7/11

Serve the roast beef rolls on hash browns and garnish with the sauce and chives.

Step: 8/11

Place the rest of the tartar on 4 plates using cooking rings to make a neat shape. Chill in the fridge.

Step: 9/11

Remove the bread crust, cut into cubes, and fry in hot butter until golden brown all over. Cool, then place on top of the tartare rings.

Step: 10/11

Wash the vegetables and chop decoratively (eg. into diamonds).

Step: 11/11

Mix the vegetables in a bowl with lemon juice, oil, salt and pepper and serve around the tartare rings.