1. apricots, capers, boar meat, raisins through a meat grinder. Stir with mustard and aquavit until homogeneous. Season with salt and pepper and form into 4 small, slightly flattened meat loaves. Leave to cool for approx. 30 min.
Preheat oven to 220 degrees. Fry the meat loafs in a frying pan in hot oil on both sides, then roast in the middle of the oven for 2 minutes.
For the chili mustard, peel and crush beet, remove seeds from chili and dice very finely. Mix both with crème fraîche, season with salt and leave to cool for 15 min.
Place 1 slice of baguette on each of 4 plates, arrange the meat loafs on top, a quarter of dried tomatoes on each, top with 1 slice of baguette.
Garnish with arugula leaves, offer chili mustard separately.
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