Taramosala toast with venison
Anyone who loves or loves to know Greek cuisine should try this recipe, taramosalata is a classic of this Mediterranean cuisine. A plate that makes a difference in any dinner or cold food that wants to contribute to something different.
- Salt and pepper
- ½ Garlic clove
- ½ lemon in juice
- 200 ml light extra virgin olive oil
- 100 g roe deer (or salted anchovies)
- 75 g of bread crumbs soaked in milk
- Fresh dill
- 4 slices of black bread (pumpernikle type)
- 1 can of venison
- Crush half a clove of garlic until creamy.
- Put it in the meat grinder (or robot) together with the cod needle, breadcrumbs and lemon juice. Chop it well until you get a paste.
- Add the butter and work until the paste turns into a cream. If it does not bond well, add a few teaspoons of hot water.
- Season with black pepper and very little salt
- Cut the bread slices in half. Spread the taramosala into four half slices. Sprinkle with fresh dill and place another slice of black bread, top with venison. If you want to garnish with a few drops of lemon juice.
This typical Greek cream is made with venison (cod, mujol, trout, etc.), but otherwise it can be made with salted anchovies, although it remains a little stronger in taste and darker in color.
Now is your time.