- 1 tbsp crème fraîche
- ½ tsp creamed horseradish sauce
- juice 1 lime
The same shape, but smaller than…
- 1 chicory head
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 1 avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 140g pack crayfish tails, see tip below left
- cayenne pepper, to serve
First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
Add the horseradish cream and a light sprinkling of cayenne pepper to serve.
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Swap crayfish for prawnsCrayfish make a nice twist, but prawns would work equally well.