ingredients

100 g of trout eggs
150 g of prawns
120 g of crabmeat
2 pink grapefruits
1 ripe avocado
1/2 cucumber
5 sprigs of coriander
20 mini-blinis
2 tbsp. to s. olive oil

Equipment

1 board 1 knife
Scissors
1 small bowl
4 verrines

Steps

Grapefruit Tartar with Shrimps

Prepare the seafood: put in the salad bowl the shelled shrimps, cut into pieces; the drained crab, crumbled; trout eggs.

Prepare the vegetables: place each grapefruit on a plate, peel them raw, remove the quarters without the skin; cut into 4 with scissors, add them to the bowl with the unpeeled cucumber diced, the avocado cut into 2, peeled, diced, coriander chopped. Salt little, pepper the mill. Mingle oil and grapefruit juice from the plate, pour over, mix. Cover, keep in the fridge.

To serve: divide in 4 verrines. Decorate with whole coriander leaves. Warm the blinis briefly, place them around.

tips

Grapefruit.
For a juicy fruit, with sweet, acidic flesh without excess, choose Florida Pink Grapefruit.
Keep it cool 4-5 days or 3 weeks in the crisper drawer of the fridge.
Do not prepare the recipe too much in advance: as soon as they are cut, the plants begin to lose their vitamins.