Tomato carpaccio with sardine & avocado mousse
A fresh tomato carpaccio with a creamy sardine and avocado mousse, red onion, capers and shaved PR, served on rice cakes.
What you need
How Maurice does it
- 1
Cut the tomatoes into thin slices and arrange them on a serving platter.
- 2
Peel and cut the red onion into thin rings and scatter over the tomatoes.
- 3
Put the egg yolk, wine vinegar and Liquid Gold in a tall measuring jug. Blend with a stick blender until emulsified.
- 4
Add the avocado flesh and the drained sardines (the whole can) to the jug. Blend again until smooth and thick. Season with salt and pepper.
- 5
Crush and finely chop the garlic and stir through the avocado mousse with sardine.
- 6
Spoon dollops of the mousse over the tomatoes and onions.
- 7
Garnish with capers and shaved PR. Drizzle with a little Liquid Gold and grind black pepper over the dish.
- 8
Serve the salad on rice cakes.
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