Ingredients

• Yuzu Dijonnaise:
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon yuzu juice
• Green Mustard:
• 1 cup Dijon mustard
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh cilantro
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped shiso
• 1 teaspoon chopped fresh tarragon
• Tartare:
• 8 ounces chopped short rib meat
• 1/2 cup brunoise-cut green apple
• 1 tablespoon capers
• 1 tablespoon tobanjan or other chili paste
• 1 teaspoon chopped shallots
• 1 quail egg, poached
• 1 tablespoon chopped pine nuts
• Truffled Goat Butter Toast:
• 4 slices toasted bread (we use ciabatta)
• 1 tablespoon goat butter
• 1 pinch truffle oil

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Instructions

1. Special equipment: a 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold
2. For the yuzu dijonnaise: Whisk together the mayonnaise, Dijon and yuzu juice and refrigerate until needed.
3. For the green mustard: Whisk together the Dijon, chives, cilantro, parsley, shiso and tarragon and refrigerate until needed.
4. For the tartare: Combine the meat, apples, capers, tobanjan, chives, shallots,2 tablespoons of the yuzu dijonnaise and a pinch of salt in a mixing bowl and mix well. Brush 1 teaspoon of the green mustard onto the bottom of a medium serving plate. Stand 1 1/2-inch-tall by 3- to 3 1/2-inch-wide round mold in the center of the plate and stuff it with the tartare mixture, pressing down to firm. Remove the mold and top with a poached quail egg. Sprinkle with some of the chopped pine nuts. Repeat with the remaining ingredients on 3 more plates.
5. For the truffled goat butter toast: Slice and toast the bread. Spread with the goat butter and drizzle with the truffle oil.