Crab, prawn and avocado salad with dill pesto

For a starter that spells easy but elegant dining, try Brian Turner's glorious seafood cocktail with dill pesto sauce
By Brian Turner
Crab, prawn and avocado salad with dill pesto
  • Rating:
  • Serves: 6
  • Prep Time: 25 minutes
  • Effort: easy

Ingredients

For the dill pesto sauce

  • 3 cloves garlic
  • 3 tinned anchovies
  • 75 g pistachio nuts, dry roasted
  • 115 g dill, leaves picked
  • 175 ml olive oil
  • 0.75 lemon juice
  • 1 pinches black pepper
  • 350 g cooked prawns
  • 175 g fresh crab meat
  • 3 tbsp mayonnaise

For the avocados

  • 3 ripe medium avocado, but firm
  • 0.75 lemons, juice
  • 0.75 tsp creamed horseradish
  • 1.5 tbsp chopped parsley

Method

1. Put the garlic, anchovy and pistachio nuts into a food processor and blitz. 2. Add the picked dill, olive oil, lemon juice and season to taste with salt and freshly ground black pepper. Put half of the sauce into a bowl with the prawns and leave to marinate.3. Mix the crab with the mayonnaise and check the seasoning. 4. Peel the avocado pears, cut into small dice and put into a bowl. Add the lemon juice, horseradish and parsley, mixing well. 5. Place the egg poaching rings in the centre of six starter plates and gently spoon in the avocado mixture. 6. Spoon the crab mixture on top and press down lightly.7. Carefully pile the prawns on the top. 8. Gently remover the rings, dribble the dill pesto sauce around the outside and serve immediately.

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