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Snapper crudo with roe and cucumber

Snapper crudo with roe and cucumber recipe - For buttermilk dressing, whisk ingredients together in a bowl and season to taste.

By Lisa Featherby
  • Serves 12 - 16
  • 20 mins preparation
  • 10 mins cooking
Snapper crudo with roe and cucumber
Snapper crudo with roe and cucumber

Serve raw seafood such as this crudo on a large bowl or platter of ice. For extra points, prepare two platters ahead and keep the second chilling while guests help themselves to the first. 

Ingredients

  • 1 kg snapper, skin removed, pin-boned and thinly sliced
  • 1 small loaf dark rye bread, thickly sliced, halved
  • 1 Lebanese cucumber, thinly sliced
  • 125 gm trout roe
  • ½ white onion, thinly sliced
  • 1 cup (loosely packed) chervil, torn
Buttermilk dressing
  • 60 gm mayonnaise
  • 60 ml (¼ cup) buttermilk

Method

Main
  • 1
    For buttermilk dressing, whisk ingredients together in a bowl and season to taste.
  • 2
    Arrange snapper on two large platters and chill until ready to serve.
  • 3
    Preheat a barbecue or char-grill pan to high. Brush bread with olive oil and grill, turning occasionally until golden and charred (1-2 minutes each side). Transfer to a bread basket.
  • 4
    To serve, top one platter of snapper with half the cucumber, roe, onion and chervil, season to taste with black pepper and lime juice and place on ice. Drizzle with a little olive oil and serve with toasts. Repeat with second platter when ready.