Freshwater sausage tartar – 55000 Recipes. Passion for food

Freshwater sausage tartare

A dish adapted from the traditional soft sausage from Malaga, with a little light. The same technique, replacing pork with trout and accompanied by roe deer from the same fish, macerated in fragrant old wine from Malaga.

Chef: Diego Galegos

It is not uncommon to find a chef who specializes in one product and even less in a river fish. The name of the restaurant gives us a great clue. Pike is the nickname by which he was known sturgeon already in the Golden Age, when Ebro and Guadalquivir ascended.


  • Olive oil
  • Salam
  • 145 g of pepper spices
  • 50 g of deer
  • For the trout roe deer
  • Synthetic housing
  • 10 ml of aromatic wine
  • Other ingredients
  • Mayonnaise
  • Capers
  • Pickles
  • Fresh onion
  • Lemon juice
  • Dehydrated caviar
  • 5 kg of minced trout meat



  1. In a metal bowl, add the trout meat along with the spices and a drizzle of olive oil.
  2. Mix well and fill the intestines with a filling machine.
  3. Tie them well and let them harden in the dryer for 15 days.

For the trout roe deer

  1. Place the deer in a vacuum bag together with the wine and seal it carefully so that it does not break.
  2. Store in the refrigerator and marinate for 24 hours.

To finish

  1. In a bowl, season the sliced ​​sausage with mayonnaise, pickles and lemon juice. Mix well.

To the presentation

  1. In a flat plate, make a quennel with tartar on top, put a little macerated venison.
  2. Finish with young shoots and dehydrated caviar.

I will see you on another recipe.
David from 55000 Recipes

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