With the return of the Holiday season and its big feasts, fresh and light things are often more than welcomed to keep room for the main highlights of the dinner. Deliciously refreshing and full of flavor, this avocado tartare is the perfect appetizer to start a Holiday meal and impress your guests. The combination of the sweetness of avocado, nuts, and seafood makes it beyond great! Serve it to your family with a good slice of toasted bread or crackers. It’s so easy to make, you really can’t go wrong making it!
Photo credit: © Eatwell101.com
Ingredients list for the Avocado Tartare Recipe
Serves 4:
- 3/4 oz (20g) pistachios
- 3/4 oz (20g) almonds
- 3/4 oz (20g) pine nuts
- 2 ripe avocados
- 12 shelled boiled crayfish tails
- 1 teaspoon pistachio paste
- The juice of half a lime
- Dill
- Salad leaves
Tools
- 2 ½ inch ring mold for shaping the dish
Directions
1. Chop the nuts, slice the almonds, and set aside.
2. In a bowl, mash the avocado with a fork, add lime juice, chopped nuts (just keep a teaspoon for decoration), pistachio paste, salt, and pepper, and mix everything.
3. Spread the avocado mixture in a flat container (the layer shouldn’t exceed 1 inch) and freeze for 30-40 minutes.
4. Punch out guacamole discs with the help of your ring mold or cookie cutter. You can also fill your shapes with flaked frozen guacamole, then unmold.
5. Transfer the guacamole cutouts to plates and top with 3 crayfish tails each. Add dill and salad leaves. Decorate your plates with crushed nuts and slivered almonds. Serve with crackers or slices of toasted bread on the side.
Tip: You can also fill glasses with this preparation, if this sounds more easy to achieve.
(Photo: Anne Desplancke)
Avocado Tartare Recipe
- 3/4 oz (20g) pistachios
- 3/4 oz (20g) almonds
- 3/4 oz (20g) pine nuts
- 2 ripe avocados
- 12 shelled boiled crayfish tails
- 1 teaspoon pistachio paste
- The juice of half a lime
- Dill
- Salad leaves
Instructions
- Chop the nuts, slice the almonds, and set aside.
- In a bowl, mash the avocado with a fork, add lime juice, chopped nuts (just keep a teaspoon for decoration), pistachio paste, salt, and pepper, mix everything.
- Spread the avocado mixture in a flat container (the layer shouldn't exceed 1 inch) and freeze for 30-40 minutes.
- Punch out guacamole discs with the help of your ring mold or cookie cutter. You can also fill your shapes with flaked frozen guacamole, then un mold.
- Transfer the guacamole cutouts to plates and top with 3 crayfish tails each. Add dill and salad leaves. Decorate your plates with crushed nuts and slivered almonds. Serve with crackers or slices of toasted bread on the side.
Recipe Notes
- You can also fill glasses with this preparation, if this sounds more easy to achieve.
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