Avocado Tartare with Dill Cream and a Poached Egg Yolk
This elegant avocado tartare is delicately seasoned and topped with a silky poached egg yolk, letting the creamy avocado shine alongside fresh dill and tangy capers.
Finely dice the shallot. Finely chop the capers and dill.
Halve the avocados, remove the stones and peel off the skin. Cut the avocado into tiny cubes.
Mix the crème fraîche with the shallot, capers, dill and lime juice. Stir in the avocado. Season the avocado tartare with salt and pepper.
For the poached egg yolks, bring a saucepan with plenty of water to a gentle boil. Use a spoon to carefully slide the egg yolks into the pan. Poach the egg yolks for 2-3 minutes or until done to taste.
Divide the avocado tartare over 4 plates. Use a cooking ring for an extra-neat presentation. Place a poached egg yolk on top of each tartare. Garnish with cress or dill sprigs. Sprinkle with sea salt to taste.
Recipe Tips
Also add the zest of the lime to the avocado tartare.
Use smoked salmon or a spoonful of small shrimps instead of the poached egg yolk.
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