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.
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.
- 20 mins preparation
- 10 mins cooking
- Serves 12 - 16
Print
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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
- 1For buttermilk dressing, whisk ingredients together in a bowl and season to taste.
- 2Arrange snapper on two large platters and chill until ready to serve.
- 3Preheat 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.
- 4To 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.
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