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Prawn tartare with avocado, herbs, capers and quail eggs

Prawn tartare with avocado, herbs, capers and quail eggs

  • - Cold-water prawns
  • - Appetizer
  • - Gastro concept
  • - Cooked & peeled (prawns)
  • Cold-water prawns
  • Cooked & peeled
  • Appetizer
Time:45 min.
Time:45 min.


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

Cooking instructions

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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