Avocado canapés
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Makes 16 (8 of each flavour)
Ingredients
For the avocado & tomato layers
- 2 ripe avocados, stoned and peeled (medium)
- ½ lime, juiced
- 2 large ripe tomatoes (225g)
- 1 very small shallot, quartered
- few shakes Worcestershire sauce
- 1 tsp tomato purée
For the crab verrines
- 125g pack fresh crabmeat, a mix of white and brown meat
For the Mexican verrines
- 1 small shallot, very finely chopped
- 220g can kidney beans, drained
- 1 ½ tbsp finely chopped coriander
- ½ tsp ground cumin
- ½ lime, juiced
- sriracha, to serve (optional)
- 4 tsp bio yogurt
- smoked paprika, to serve
Method
- STEP 1
Very finely chop the avocado, tip into a bowl and mix well with the lime juice. Roughly chop the tomatoes, then put them in a bowl with the shallot, Worcestershire sauce and tomato purée. Blitz with a hand blender until very smooth to make a coulis.
- STEP 2
For the crab verrines, spoon half the tomato coulis into glasses then top with half the avocado mixture. Top with a little brown and white crabmeat.
- STEP 3
For the Mexican verrines, stir the shallot, beans, coriander and cumin into the remaining tomato coulis, then season to taste with a the lime juice and chilli sauce. Spoon the avocado into glasses and top with the bean mixture. Will keep for up to one day in the fridge.
- STEP 4
Dust the crab verrines with paprika. Top the Mexican verrines with ½ tsp yogurt, then dust with paprika to serve.
