Bites with Avocado and Shrimp Cream

Ingredients

• 300 g shrimp (pre‑shucked and deveined)
• 1 red chili pepper
• 1 Garlic clove
• 2 tbsp olive oil
• 1 Red Onion
• 2 Avocados
• 100 g crème fraîche
• 1 tsp wasabi paste
• 0.5 lime (juice)
• Salt
• Cayenne pepper
• 8 slices toast bread
• pepper (ground)
• spring onion strips (for garnish)

Instructions

1. 1.

   Rinse the shrimp, pat dry and cut into pieces. Wash the chili, halve it and finely chop. Peel the garlic and slice thinly. In a hot pan with oil, sauté the chili and shrimp for 2–3 minutes until colorless. Set aside to cool.

2. 2.

   Meanwhile peel and finely dice the onion. Peel the avocados, halve them and remove the pits. Mash with a fork, then mix in the diced onion and 2–3 tbsp crème fraîche. Season with wasabi, lime juice, salt and pepper.

3. 3.

   Blend the shrimp with the remaining crème fraîche in a blender to a fine mousse, seasoning with lime juice, salt and cayenne pepper for heat.

4. 4.

   Cut about 12 rounds (≈6 cm diameter) from the toast slices and crisp them. Spoon generous amounts of avocado cream onto each, top with shrimp mousse, grind pepper over, and garnish with spring onion strips before serving.