Hare Pate, Walnuts, Fig, Blueberries and Tahoon Tops

Ingredients

• Tahoon Tops
• Olympia Cress
• Fresh walnuts
• Caramelized onion chutney
• Figs
• Blueberries
• Pâté of hare
• Caramelized onion
• Sugar water
• Vinegar
• Glaze of honey and thyme

Method

• Deep-fry gyoza sheets briefly.
• Break open fresh walnuts and heat in a glaze of honey and thyme.
• Thinly slice figs and heat together with blueberries in a sweet sour of sugar water and vinegar.
• Fill a round mold with pâté of hare and place on the fried gyoza sheet.
• Further fill the round mold with the figs, blueberries, caramelized onion, caramelized onion chutney and the walnuts.
• Remove the round mold and finish the dish with loose parts of the Tahoon Tops and Olympia Cress.

Recipe: Eric Miete