Deluxe toast cannibal

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This richer version leans into the old-school festive feel: thick grilled bread, seasoned préparé and a garnish of caperberries, pickles, little onions and peppery watercress.

Serves: 4 people

Preparation time: 20 min

Ingredients

• Wholegrain bread – 1/2 loaf
• Filet americain nature or very finely chopped lean beef – 200 g
• Shallot, finely chopped – 1/2
• Flat-leaf parsley, chopped – 5 sprigs
• Mustard – 1 tbsp
• Capers, chopped – 2 tbsp
• Extra virgin olive oil – 4 tbsp
• Tabasco – a few drops
• Worcestershire sauce – 1 tbsp
• Watercress – a small handful
• Pickles – 1 tbsp
• Small pickled onions – 4
• Lumpfish roe – 1 tbsp
• Caperberries – 12
• Salt – to taste
• Black pepper – to taste

Method

1. Cut the bread into thick slices and grill or toast both sides until golden.
2. Grill or roast the small pickled onions briefly as well so they get a little colour.
3. Mix the beef with the shallot, parsley, mustard, chopped capers, olive oil, Tabasco and Worcestershire sauce. Season with salt and black pepper.
4. Spoon the beef onto the warm toast.
5. Finish with the grilled onions, watercress, pickles, lumpfish roe and caperberries. Serve as soon as the toast is ready.