Veal tartare with pickled shallots, Parmesan paprika palmiers and finger limes: light, lean and elegant. Photo: Jonathan Wong
Veal tartare with pickled shallots, Parmesan paprika palmiers and finger limes: light, lean and elegant. Photo: Jonathan Wong

How to make veal tartare with pickled shallot and Parmesan-paprika palmiers – a fancy dinner party starter that’s lean, light and elegant

  • Using veal instead of beef makes this dish – an ideal dinner party appetiser – leaner and lighter in texture and flavour so it only needs to be subtly seasoned
  • Pickle the shallots the day before for more flavour. The palmiers can be made in advance, as can the veal, which should be chilled before chopping

Veal tartare with pickled shallots, Parmesan paprika palmiers and finger limes: light, lean and elegant. Photo: Jonathan Wong
Veal tartare with pickled shallots, Parmesan paprika palmiers and finger limes: light, lean and elegant. Photo: Jonathan Wong
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