Tartare from Fuet Iberico and Padron peppers.

Pre heat the oven to 180°C

Brush 1/2 sheet filo pastry with 1 tbsp olive oil, cut lengthwise in half and then into 4cm strips.

Put on a, with baking paper covered, baking dish, sprinkle with1 tbsp black sesame seeds and sea salt. Bake in the hot oven till golden brown and crispy in 6-8 mins

Panfry 4 pimentos de Padron in a dry pan in about 8 mins till blackened. Remove the seeds from 2 peppers and cut into small cubes

Remove the skin from 75g Spanish fuet iberico sausage and cut into small cubes

Remove the skin and the seeds from a tomato and cut into small cubes

Mix the pepper, sausage, tomato with 7g hacked parsley. 1/2 tbsp Dyon mustard and 1 tbsp hacked sweet and sour gurkin. Season with Tabasco

Use a serving ring to plate, with the last Padron pepper and a fried quail egg (which I did not have and replaced with the 1 min. poached yolk of a small egg) on top

Serve with the filo crackers

(Recipe by Hester de Goede in Delicious Magazine)