Crab Tartare with Avocado and Caviar

A simple ring-mould tartare: seasoned crab below, ripe avocado above, a spoonful of caviar to finish. Cold, clean, and quietly elegant.

Ingredients

• 120 g cooked white crab meat, gently shredded
• 1 small ripe avocado, finely diced
• 1 tbsp Royal Oscietra caviar
• Fresh chives, finely chopped
• 2 thin lemon slices, to garnish
• 1 tbsp extra virgin olive oil
• Fine sea salt and freshly ground black pepper

Method

1. In a small bowl, gently combine the crab with a drizzle of olive oil, a pinch of salt, and freshly ground black pepper. Mix lightly to keep the texture intact.
2. Place a ring mould in the centre of a chilled plate. Press the seasoned crab into the bottom in an even layer.
3. Spoon the avocado over the crab and press gently to create a compact second layer.
4. Carefully lift the ring away. Crown with a small mound of crab and a generous spoon of caviar.
5. Scatter chives, place a lemon slice on the side, and serve immediately while the contrast between cold crab and ripe avocado is at its best.

Notes

• Assemble at the last moment. Avocado discolours quickly; crab loses its bounce.
• Pre-chill the plates in the refrigerator for fifteen minutes before serving.
• A few grains of fleur de sel on top of the avocado, just before the caviar, is a refined touch.