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Home > Recipes > Snapper tartare with avocado

Snapper tartare with avocado
( SERVES 4 )

Angela Casley

Publication: Viva

Viva

Ratings: No ratings yet

Snapper tartare with avocado

Photo by Babiche Martens

No ratings yet

Ingredients

¼ Cucumber, peeled, seeded, diced finely
1 to taste Salt & freshly ground pepper
250 g Snapper fillets
100 g Potatoes, peeled and diced small
1 Shallot, finely diced
1 Tbsp Dill, or parsley
1 tsp Lemon, zest
½ cup Mayonnaise, good-quality

Sauce Topping

2 Tbsp Sour cream
1 pinch Cayenne pepper
1 tsp Horseradish
1 Tbsp Lemon juice
1 Tbsp Chervil, or chives, chopped roughly
1 Avocado, firm, sliced
1 Lemon juice, for squeezing

Directions

  1. Cut snapper into cubes. 
  2. Salt the cucumber and set aside for 20 minutes, then rinse under cold water and pat dry.
  3. Put potatoes into boiling water and cook until just tender. Drain and cool.
  4. In a bowl, mix snapper, cucumber, potato, pepper, shallot, herbs and zest.
  5. Add mayonnaise and combine. Refrigerate until needed.
  6. For the sauce topping, mix sour cream, horseradish, juice, cayenne and herbs in a small bowl.
  7. Place a 6-7cm pastry ring on a plate and fill with a quarter of the snapper mix, pushing it down gently.
  8. Smooth the top. Remove the ring gently, running a sharp knife around the circumference if necessary.
  9. Repeat for the rest of the mixture. Place a dollop of sauce on the top of each.
  10. Slice the avocado and arrange it on the plate beside the snapper.
  11. Drizzle with a little lemon juice and freshly ground pepper.
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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