Horse tartare with capers, rocket and boiled potatoes

Ingredients

For 1 serving

• Horse meat140 g
• Capers6 g
• Shallot10 g
• Mustard1 teaspoon
• Lemon juice10 ml
• Arugula40 g
• Potatoes220 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: mustard,

Method

1. Peel the potatoes, cut them into pieces of about 3 cm, put them in cold salted water, bring to the boil and cook for 15 minutes, until a fork slides in without resistance. Drain and dress with half the oil and a pinch of salt.
2. Meanwhile, with the horse meat well chilled from the fridge, trim off any sinew and chop it very finely with a knife, first into thin strips and then into tiny cubes.
3. Finely chop the rinsed capers and the shallot. In a bowl dress the meat with the capers, shallot, mustard, lemon juice, the remaining oil, salt and pepper and mix with a fork; dress it only at the last minute, because the lemon 'cooks' and darkens it.
4. Shape the tartare on the plate with a ring mould and serve at once with the washed rocket and the warm potatoes.