Serves 4

  • 300g rillettes
  • 1 stalk of celery
  • 1 large carrot
  • 20 large radishes
  • 2 white mushrooms
  • 50ml olive oil
  • 30ml Sherry vinegar
  • Salt, freshly ground pepper
  • 1 sesame seed bun

Preparation : 20mn

  • Wash the vegetables. Cut the radishes into small pieces, mix together in a bowl with half the olive oil and vinegar, salt and pepper.
  • Destring the celery stalk and peel the carrot. Cut these vegetables into julienne strips. Mince the mushrooms. Mix everything in a bowl with the remainder of the oil and vinegar. Season with salt and pepper.
  • Using a cookie cutter as a mould, make your tartare: over a bed of radishes, place a layer of rillette and press it in using the back of a spoon. Add the julienned carrot and celery, and the mushrooms. Refrigerate.
  • Meanwhile, slice the bun into thin slices and toast under the grill.
  • Serve the chilled tartare with the toasted bun.