for 4 people

Tartare sauce

1	fresh egg yolk
½ tbsp	white balsamic vinegar
2 tsp	mustard
¼ tsp	salt
¾ dl	rapeseed oil
2	hard-boiled eggs, finely chopped
30 g	cornichons, finely chopped
a little	pepper

Canapés

4 slice	toast bread, roasted
50 g	capers, drained
20 g	cornichons, halved lengthwise
1	hard-boiled egg, quartered
3 sprig	flat-leaf parsley, leaves torn off

How it's done

Tartare sauce

Thoroughly whisk the egg yolk, balsamic, mustard and salt in a bowl. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Mix in the eggs and cornichons, season.

Canapés

Cover the toast with the egg and tartare mix, top with the capers, cornichons, egg and parsley.

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