To prepare the stems:
4 stems (only the stem) of cauliflower
4 stems of broccoli
4 stems of dill
4 stems of Jerusalem artichoke
4 stems of watercress
4 stems of green cabbage
For the smoked egg yolks:
4 fresh duck eggs
Other ingredients needed:
1 teaspoon of unripe elderberry capers
15 gr per person of fresh truffles (from Gotland, Sweden)
Peel all the stems. Cook slowly in butter until tender. Season with salt. This process is best done one minute prior to serving
Preparation of the smoked egg yolks:
Bake the eggs at 65º C for 30 minutes. Separate the whites from the yolks. Place the yolks on a smoking tray, add the hay and smoke (warm smoke or half temperature) for 8 minutes.
Remove the smoking tray and let the egg yolks stand for a couple of minutes, until ready to serve. Burn the remaining hay on the smoking tray to cinders. Strain the ashes through a fine mesh sieve.
Cut the fresh truffle into thin slices. Place the warm smoked egg yolk on a flat oval plate. Sprinkle with salt. Dress with previously prepared vegetables and stems around the smoked egg yolk; lay the unripe elderberry capers around the stems.
To finish, add a small hay cinder on the plate.