Prawn tartare with avocado, herbs, capers and quail eggs

Royal Greenland

Royal Greenland

Standard Supplier 23rd November 2017
Royal Greenland

Royal Greenland

Standard Supplier

Prawn tartare with avocado, herbs, capers and quail eggs

Try this mouthwatering prawn tartare with creamy avocados, that offer a nice and rich contrast to the crisp and lean cold-water prawns.


  • 800 g cooked and peeled prawns
  • 8 avocados
  • Juice of 1 lime
  • 2 red onions, chopped
  • 1 tsp. of tabasco
  • 100 ml capers
  • 15 quail eggs
  • 100 ml chopped coriander
  • Pea shoots for garnishing
  • 100 g red lumpfish roe for garnishing


Chop up the avocados and about 600 g of prawns. Toss them gently with lime, chopped coriander, capers and chopped red onion. Season with tabasco, salt and pepper. Boil the quail eggs for 3 minutes, then peel them and cut in half.
On a plate, press the prawn tartare into a ring cutter and garnish with prawns, quail eggs, roe and pea shoots. Serve with bread.

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