Veal Tartare with Trout Roe, Capers, and Fiore Sardo Dressing

Ingredients

• 1 large egg
• 1 tbsp. finely grated pecorino fiore sardo
• 1 tsp. colatura or anchovy paste
• 1 tbsp. fresh lemon juice, divided
• 1⁄3 cup plus 1 Tbsp. grapeseed or canola oil
• Kosher salt
• 7 oz. (1 1/3 cups) ground veal tenderloin or sirloin
• 1 tbsp. extra-virgin olive oil
• 1 tsp. soy sauce
• 1⁄2 tsp. finely grated lemon zest
• Pinch of dried sumac
• Pinch of togarashi pepper (optional)
• 3 tbsp. (2 oz.) trout or salmon roe
• 1 tbsp. drained capers in brine