Mme Rhoner's dried meat tartare

Peel and finely chop the shallots.
Finely dice the dried meat and apricots.
In a round dish, knead together the dried meat and shallots, dried apricots, olive oil and apricot vinegar. If necessary, add a touch more vinegar if the consistency is too dry then leave to rest before serving on toasted rye bread AOP.

Dried meat, Valais