Spanish fuet tartar: an express version of classic steak tartar

Name: Spanish fuet tartar: an express version of classic steak tartar
Prep time: 30 min
Total time: 40 min
Yield: 6
Cuisine: En
Ingredients: 7 oz/200 gr of Spanish fuet; 1/2 teaspoon Dijon mustard; 1 shallot; 4 gherkins (small); 1 teaspoon of capers; 1 egg yolk; 1 teaspoon Perrins sauce (or Worcestershire sauce); 4 drops of Tabasco (adjust to taste); 1.5 Tbsp/20 ml Extra Virgin Olive Oil

Appetizer

Very Easy

40 min

202 Kcal

The fuet tartar is not a Spanish traditional dish, but it could be: it has the boldness of a bar tapa, the elegance of a well thought-out starter and the irreverence of someone who dares to finely chop a traditional sausage and dress it with egg yolk, mustard and some well-measured pickles. Basically, it is a reinterpretation of the classic veal steak tartar, in which the raw meat is replaced by the intense flavor of fuet, giving an Iberian and casual twist to the original recipe. Nothing is invented, but everything is reformulated: the Spanish fuet is no longer sliced, it is decomposed; it is no longer served on a tray, it is plated. And the result, juicy, saline, unexpectedly delicate, does not disappoint. This tartar, which also admits variants with tomato or olive, takes advantage of the natural intensity of fuet to compose a quick, fresh and full of nuances bite. All you need is product, proportion and a little pampering. The fuet, so present in informal lunches and snacks with bread and oil, shows here its more sophisticated side: a typical sausage of Spanish Catalonia, but omnipresent throughout the country, which is much more versatile than we usually think.

Ingredients

7 oz/200 gr of Spanish fuet
1/2 teaspoon Dijon mustard
1 shallot
4 gherkins (small)
1 teaspoon of capers
1 egg yolk
1 teaspoon Perrins sauce (or Worcestershire sauce)
4 drops of Tabasco (adjust to taste)
1.5 Tbsp/20 ml Extra Virgin Olive Oil

Materials

Sharp knife (or chopper)
Bowl
Hand whisk

Preparation

Preparation30 min

Waiting time10 min

Remove the skin from the fuet and cut it into small, uniformly sized cubes with a sharp knife. If you prefer, you can use a mincer. Set aside.
Peel the shallot and chop finely. Do the same with the gherkins and capers. Set aside.
In a bowl, place the egg yolk and pour the oil little by little in a trickle, while emulsifying with a whisk or a fork. When the mixture has thickened, add the mustard, Perrins sauce and Tabasco. Stir until blended.
Add the fuet, shallot, gherkins and capers that you had set aside. Mix gently to distribute the ingredients well. Cover with plastic wrap and let stand in the refrigerator for 10 minutes for the flavors to integrate. Taste and adjust the salt if necessary.
To serve, you can use a cooking ring to shape it. Sprinkle chopped chives on top and serve with crackers. Serve immediately.

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FAQ ❓

Which Spanish cured meats can replace fuet in a tartar?

If you do not have fuet, you can use cured sausages with a mild flavor and tender texture. It is better to avoid very cured, dry, smoked or spicy sausages, which could overpower the flavor.

What to accompany a fuet tartar with?

Fuet tartar is usually served with toast or crusty bread. It can also be accompanied by endive leaves or lettuce, for a fresher option. Some versions present it on chips or canapés with cream cheese. The accompaniment depends on the style of presentation.

How long can I keep the fuet tartar?

Ideally, the fuet tartar should be consumed just after preparing it, to maintain its texture and freshness. If necessary, it can be kept in the refrigerator for a maximum of 12 hours, always tightly covered. It is advisable to mix the ingredients just before serving, especially if it contains raw egg yolk.

Can fuet tartar be prepared in advance?

It is best to prepare it at the time. If necessary, the ingredients can be chopped beforehand and kept refrigerated. The final mixture should be made just before serving to ensure freshness and avoid food risks.

What other ingredients can I add to the fuet tartar?

You can add variations such as diced cherry tomatoes, old-fashioned mustard, sherry or lemon vinegar, fresh chives, chopped capers or pickled cucumber. It can also have a touch of truffle or chopped toasted hazelnuts. The important thing is not to overload and to respect the flavor of the fuet.

How to remove the skin from the fuet easily?

Moistening the skin helps to remove it. Make a longitudinal cut with the tip of the knife, without damaging the meat, and gently pull the skin. If necessary, use kitchen paper to get a better grip.

Can the fuet be minced in a mincer to make the tartar?

Yes, although cutting it with a knife gives a better texture. If you use a mincer, do it in short pulses to prevent the fuet from being too finely chopped or overheated. The mincer is useful if you are looking for speed, but manual cutting gives better results.

Can raw egg yolk be substituted in the fuet tartar?

Yes, although raw yolk provides creaminess, flavor and acts as an emulsifier, it can be substituted if you want to avoid its consumption. The most common options are pasteurized yolk, which maintains its properties without health risks, or a mild mayonnaise, industrial or homemade but made with pasteurized egg, which offers a similar texture and guarantees food safety. In any case, if raw yolk is chosen, it is essential to use very fresh eggs and keep the preparation refrigerated until serving time.