Sink your teeth into a real snack with this Spanish steak tartare recipe from Pinxto People
Makes 4 pintxo
1. Toast the baguette slices until they are golden. Leave to cool.
2. Cut the Serrano ham in a very thin julienne and place over the bread slices.
3. Chop the meat into very small pieces and mix with the finely chopped capers and chives, the Tobasco and the plain mayonnaise.
4. With the help of two spoons make four quenelles from the meat mixture and place them over the toasted bread slices.
To make the quenelles: Using two large metal spoons, take a spoonful of the mixture and scoop it from one spoon to the other to shape it into an oval 'quenelle' shape.
5. Stick a toothpick into the gherkin and place on to the bread.
6. Finish with some more chopped chives and serve with the paprika mayonnaise.
© Miguel Jessen-Die, executive chef at Pintxo People
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