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Archive of BBC Food Recipes

Prawn, avocado and pink grapefruit tartare

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend

Method


  1. For the tartare, place the pink sparkling wine in a pan, bring to the boil and cook to reduce the liquid to two-thirds of its original volume.

  2. Mix the salmon, lime juice, avocado, dill, shallot, and reduced pink sparkling wine in a bowl. Season with salt and freshly ground black pepper.

  3. For the dressing, combine the mayonnaise, tomato ketchup, brandy and Worcestershire sauce.

  4. To serve, place a 7.5cm/3in chefs' ring in the centre of a serving plate. Spoon the tartare into the ring and press down well. Remove the chefs' ring. Place three prawns and three segments of grapefruit around the tartare and drizzle with the dressing. Repeat with the other plates and serve.

Ingredients

For the tartare

  • 100ml/3½fl oz pink sparkling wine
  • 400g/14¼oz fresh salmon, skinned, finely chopped
  • 1 lime, juice only
  • 1 avocado, finely chopped
  • 2 tsp chopped fresh dill
  • 1 shallot, finely chopped
  • salt and freshly ground black pepper

For the thousand island dressing

  • 200g/7¼oz mayonnaise
  • 1 tbsp tomato ketchup
  • 25ml/1fl oz brandy
  • dash Worcestershire sauce

To serve

  • 12 king prawns, cooked, peeled
  • 1 pink grapefruit, segmented

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Prawn, avocado and pink grapefruit tartare

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