Beef Tartare Canapés with Smoked Oyster Aioli

Ingredients

For the bread

• 1/4 baguette
• 30 ml (2 tbsp) olive oil
• 30 ml (2 tbsp) fresh chives, chopped

For the aioli

• 2 egg yolks
• 30 ml (2 tbsp) fresh lemon juice
• 7.5 ml (1/2 tbsp) Dijon mustard
• 1.25 ml (1/4 tsp) Herbamare Organic Herbed Sea Salt
• 10 ml (2 tsp) minced garlic
• Black pepper, to taste
• 125 ml (1/2 cup) avocado oil
• 3 smoked oysters, chopped

For the tartare

• 30 ml (2 tbsp) finely chopped shallots
• 5 ml (1 tsp) Dijon mustard
• 2.5 ml (1/2 tsp) Worcestershire sauce
• 2.5 ml (1/2 tsp) Herbamare Organic Herbed Sea Salt
• 15 ml (1 tbsp) olive oil
•  30 ml (2 tbsp) fresh parsley, chopped
• 2–3 drops of red pepper hot sauce (e.g., Tabasco)
• 225 g (1/2 lb) very fresh beef tenderloin, diced