Tomato tartar with roasted chili mayo & Jerusalem artichoke chips

This tartar may be a bit tricky to make, but you won't regret it! Incredibly tasty and a luxurious side dish.

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Serves {0} portions

Ingredients
4 pcs kvisttomater
0.5 dl chive
0.5 dl shallot
0.5 dl persilja
3 tbsp olivolja
salt
Santa Maria Tellicherry Black Pepper
1 pc red chilli
0.5 tsp Santa Maria Garlic Paste
1 tbsp apple cider vinegar
1 dl majonnäs
3 pcs jordärtskockor
rapeseed oil
1 box cress

Divide the tomatoes into four pieces and cut away the seeds (save the seeds for later). Wipe off any excess liquid from the tomatoes and finely chop them. Put in a bowl.
Finely chop chives, shallots and parsley and blend with the tomatoes together with olive oil. Season with salt and black pepper.
Mix and strain the tomato seeds and cook until the liquid thickens. Season with salt and black pepper and allow to cool. Mix with the chopped tomatoes put in the fridge.
Roast the chili in a hot pan. It is done when it has got a lot of colour. Divide and scrape off the seeds. Mix together chili, garlic paste, apple cider vinegar and mayonnaise.
Slice the Jerusalem artichokes really thin, preferably with a mandolin. Put directly in a bowl of cold water, so they do not discolour and strain off before cooking. Heat rapeseed oil in a saucepan or fryer to 130 °C and fry, or cook in an oven at 130 °C mixed with oil and salt, until crisp. Put on a paper to dry.
Add the tomato mixture to the bottom of a plate, top with mayonnaise, artichoke chips and cress.