Haddock tartare with wasabi vinaigrette


Ingredients 12
Servings 4
Time

Ingredients

  • 400
    g
    smoked haddock
  • 15
    ml
    olive oil
  • 30
    ml
    lemon juice
  • oil for greasing
  • 2
    medium avocados, peeled, stoned and sliced into rings
  • 60
    ml
    cream cheese
  • 15
    ml
    chopped chives
  • frisée lettuce leaves to serve
  • VINAIGRETTE
  • 10
    ml
    wasabi paste or powder
  • 15
    ml
    olive oil
  • 15
    ml
    lime juice
 

Method

 
Dice haddock finely. Place in a bowl and add olive oil and lemon juice. Mix well. Divide among 4 lightly oiled ramekins, pressing down firmly. Cover and refrigerate until ready to serve. VINAIGRETTE: Mix wasabi paste, olive oil and lime juice. Place avocado rings in centre of 4 side plates. Using a flat-bladed knife, ease fish away from sides of ramekin. Turn out onto avocado rings. Spread cream cheese on top and garnish with chopped chives and lettuce. Drizzle with wasabi vinaigrette.
 

Read more on: fish/seafood
 

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