Serving size 4 Prep time 15 minutes
Cook time 10 minutes
2 fresh avocadoes
1 tin raw spanner crab meat
mayonnaise, to taste
banana shallots, chopped
pinch salt and pepper, to taste
1 tin tobiko or salmon roe
- Dice avocadoes and toss with crab meat, mayonnaise, parsley and banana shallots.
- Season to taste with salt and freshly ground black pepper.
- Press the crab and avocado mixture into a 3-inch round pastry ring mould.
- Top with an even layer of tobiko or salmon roe, unmould and serve.
Excerpt from the December 2011 issue of epicure.