Lamb tartar with almond salad capers and almond cream with a glass of Tachtas P.G.I. Crete

1 lamb fillet, 300- 400 g

1 medium onion

1 tbsp Greek mustard

10 g lemon juice

zest from a lemon

1 cucumber, or xilaggouro (cretan variety of cucumber)

2 tbsp extra virgin olive oil

lemon, orange

For the almond salad ̈

200g almonds without peel, or green almonds

150 g sheep’s yoghurt

20 g capers

1/2 clove garlic

zest and juice from a lemon

½ bunch of parsley

½ bunch of dill

½ bunch mint

extra virgin olive oil

For the caper΄s cream

300 g capers

150 g raisins

200 ml water

Finely chop the almonds and the capers and add them into a bowl, with the yogurt, grated garlic, lemon juice and zest and the herbs finely chopped. Season with salt and pepper and add olive oil till you have a nice creamy texture. Chill in the fridge for 30 minutes to an hour.

Rinse the capers 2-3 times in cold water. Heat water and pour in the raisins to soak.

Add them to a multi-cutting mixer along with the capers and grind until you have a smooth cream. If necessary, add water. Leave in the fridge to chill.

Remove the muscle fibers from the lamb.

Freeze for 20 minutes to make it easier to cut into cubes.

Add the lamb cubes in a bowl, finely chop onion and cucumber, and add lemon zest, lemon juice, mustard and olive oil. Season with salt and pepper and leave for 3-5 minutes.

In a cold dish, set up the tartar with a round mold, add a large spoonful of almond salad, a small spoonful of cream capers and garnish with herbs, lemon and orange fillets.