Chop the meat into very fine squares with a knife. trying not to crush. We do the same with the dried tomatoes. In a bowl, mix the egg yolk, the Perrins sauce, the chipotle paste, olive oil, lemon zest, salt and pepper. We beat everything and added the meat and tomatoes, mixing well. Taste and season with salt and pepper.
To make the white sauce, we mix the cream with the Greek yogurt and the mayonnaise, adding salt and pepper to taste. Add a pinch of lemon juice and store in a bottle to use the sauce when we go to assemble the dish. To make the mustard sauce we mix the two kinds of mustard, add sugar syrup and water and beat until obtaining a homogeneous cream. We reserve until we are going to assemble the dish.
Chop the gherkins and prepare the rest of the ingredients for decorating the dish and proceed to assemble it. With a small kitchen ring we cut bread circles. Spread the breads with butter and toast them in a frying pan until golden.
We put the toasts on a plate and cover well with the mustard sauce, letting the bread drip. On top we put the tartare. We ended up setting up a garden with dots of white sauce, gherkin pieces, capers, chili or chilli, the flowers and some shoots. We bring to the table immediately.