Snapper crudo with roe and cucumber

Name: Snapper crudo with roe and cucumber
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Serves 12 - 16
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; 60 gm mayonnaise; 60 ml (¼ cup) buttermilk

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

Jan 15, 2018 1:00pm

By Lisa Featherby

Serves 12 - 16
20 mins preparation
10 mins cooking

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.