SMOKED EGG YOLK WITH HAY STEMS AND TRUFFLES

INGREDIENTS

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
butter
salt
For the smoked egg yolks:
4 fresh duck eggs      
fresh hay
Other ingredients needed:
1 teaspoon of unripe elderberry capers
15 gr per person of fresh truffles (from Gotland, Sweden)
hay ashes

PREPARATION

Stem preparation:
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.

TO SERVE

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.