Scallop tartare with pickled beetroot, bacon and apple Archive

Ingredients

• 3 free-range eggs, yolks only
• 1 tsp English mustard
• ½ lemon, juice only or 2 tsp white wine vinegar or cider vinegar
• 300ml/10fl oz light rapeseed oil
• sea salt and freshly ground black pepper
• 200g/7oz raw beetroot
• 2 tsp red wine vinegar
• pinch salt
• 3 tsp sherry vinegar
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp chopped thyme
• salt and freshly ground black pepper
• 4 tbsp olive oil
• 4 rashers smoked streaky bacon
• 12 scallops, cleaned and corals removed, the scallop meat diced into 5mm/¼in pieces
• 1 apple, peeled, cored, cut into 5mm/¼in dice
• 2 tsp finely chopped gherkin
• 2 tsp finely chopped chives
• 4 slices sourdough bread
• handful rocket leaves
• lemon wedges
• ½ quantity mayonnaise, from above