Avocado Purée with Marinated Crab and Caviar

A smooth avocado purée brightened with chilli and candied lemon zest, topped with herb-marinated crab and a sprinkle of caviar. Spoon-eaten, immediately memorable.

Ingredients

• 1 large ripe avocado
• 1 small red chilli, finely chopped (to taste)
• 1 tsp candied lemon zest, finely chopped
• 1/2 tsp fresh ginger, finely grated
• 1/2 tsp Dijon mustard
• Juice of 1/2 lemon
• 1 tbsp extra virgin olive oil
• Fine sea salt and black pepper
• 120 g cooked white crab meat
• 1 tbsp extra virgin olive oil
• Juice of 1/4 lemon
• 4 fresh basil leaves, finely chopped
• 1 tsp fresh thyme leaves
• Fine sea salt and black pepper
• 2 tsp Royal Oscietra caviar

Method

1. In a bowl, mash the avocado with a fork until smooth and creamy. Season with salt, pepper, lemon juice, and the olive oil.
2. Stir in the chopped chilli, candied lemon zest, ginger, and mustard. Taste and adjust.
3. Combine the crab with olive oil, lemon juice, basil, thyme, salt, and pepper. Toss gently and let it sit for 5 minutes.
4. Spread the avocado purée in a wide circle across the centre of each plate. Mound the marinated crab in the middle.
5. Top with a careful spoon of caviar and serve immediately.

Notes

• Candied lemon zest can be replaced with a teaspoon of finely grated fresh zest for a sharper finish.
• Don’t over-mix the crab. It should be loose, not pasted.
• A wide, shallow plate flatters the contrast in colour between the green purée and the dark caviar.