Snapper tartare with avocado. Photo / Babiche Martens
Serves 4
• 250g snapper
• ¼ cucumber, peeled, seeded, diced finely
• Salt and pepper
• 100g potato, peeled and diced small
• ¼ cup finely diced red pepper
• 1 shallot, finely diced
• 1 Tbsp dill or parsley
• 1 tsp lemon zest
• ½ cup good-quality mayonnaise
Sauce topping
• 2 Tbsp sour cream
• 1
tsp horseradish
• 1 Tbsp lemon juice
• Pinch cayenne pepper
• 1 Tbsp chervil or chives, chopped roughly
• 1 firm avocado, sliced
• Lemon juice for squeezing
1. Cut snapper into cubes. Salt the cucumber and set aside for 20 minutes, then rinse under cold water and pat dry.
2. Put potatoes into boiling water and cook until just tender. Drain and cool.
