Venison tartare with smoked egg yolk

Method

Smoke the egg yolks gently using a smoking gun over oak or whisky barrel wood for 8-10 minutes, or place in a smoking box over warm smoking chips for 5 minutes until pale amber; reserve on a cool plate. Chill a chopping board and knife in the freezer for 10 minutes. Slice the venison loin into thin slices, then mince finely with a sharp knife using quick, precise cuts, working quickly to prevent warming. Combine the minced venison with minced shallot, diced cornichons, capers, Dijon mustard and smoked paprika in a chilled bowl, folding gently with a rubber spatula. Season with fleur de sel and cracked pepper, then drizzle in the rapeseed oil and lemon juice, folding until just combined but still textured. Divide the tartare between chilled plates, creating a slight dome or quenelle using two spoons, and top each portion with one smoked egg yolk. Finish with a whisper of flaked smoked sea salt, a micro shiso leaf, and serve immediately with warm toasted rye bread on the side.