Ingredients
| ¼ | Cucumbers, peeled, seeded, diced finely |
| 1 to taste | Salt & freshly ground pepper |
| 250 g | Snapper fillets (Main) |
| 100 g | Potatoes, peeled and diced small |
| 1 | Shallot, finely diced |
| 1 Tbsp | Dill, or parsley |
| 1 tsp | Lemon, zest |
| ½ cup | Mayonnaise, good-quality |
Sauce Topping
| 2 Tbsp | Sour cream |
| 1 pinch | Cayenne pepper |
| 1 tsp | Horseradish |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Chervil, or chives, chopped roughly |
| 1 | Lemon juice, for squeezing |
| 1 | Avocado, firm, sliced |
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Directions
- Cut snapper into cubes.
- Salt the cucumber and set aside for 20 minutes, then rinse under cold water and pat dry.
- Put potatoes into boiling water and cook until just tender. Drain and cool.
- In a bowl, mix snapper, cucumber, potato, pepper, shallot, herbs and zest.
- Add mayonnaise and combine. Refrigerate until needed.
- For the sauce topping, mix sour cream, horseradish, juice, cayenne and herbs in a small bowl.
- Place a 6-7cm pastry ring on a plate and fill with a quarter of the snapper mix, pushing it down gently.
- Smooth the top. Remove the ring gently, running a sharp knife around the circumference if necessary.
- Repeat for the rest of the mixture. Place a dollop of sauce on the top of each.
- Slice the avocado and arrange it on the plate beside the snapper.
- Drizzle with a little lemon juice and freshly ground pepper.
