Carpaccio of Langoustines with cucumber rolls filled and avocado mousse

Sample this fine Malagan cuisine.


  • 20 dublin bay prawns (langoustines)
  • 1 cucumber
  • 1 ripe avocado
  • juice of 1 lemon
  • 50 g creme fraiche
  • seasoning
  • for the dressing:
  • 50 g pine nuts
  • 1 lemon
  • 1 lime
  • 150 ml olive oil
  • seasoning
  • 1 dessertspoon flat leaf parsley


  1. Peel and thinly slice the prawns and arrange in a circle around the middle of the plate.
  2. Sprinkle with a little lemon juice and a twist of black pepper.
  3. Meanwhile using a mandolin slice long strips of cucumber and rool into a circular (Cannelloni like shape) and arrange on the middle of the prawns.
  4. Fill this with an avocado mousse.
  5. Remove the flesh from an avocado and mash it together with some lemon juice, black pepper and the crème fraiche.
  6. Pipe this stuffing (farce) into the cucumber roll and make it nice and neat in shape. Decorate with some macro greens or some flat leaf parsley.
  7. Meanwhile make the dressing.
  8. Toast the pine nuts in the oven or on a very hot pan.
  9. Squeeze the lemon and lime juice into the olive oil and mix completely.
  10. Finely chop the flat leaf parsley also and add to the oil and finally mix in the pine nuts.
  11. Drizzle this mixture around the side of the plates.


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