Avocado Carpaccio with Prawns and Cru Caviar

Flavourful and refined, this easily prepared starter is perfect for any occasion: from a formal dinner to an evening with friends.

Ingredients for 2 people:

• 1 medium-ripe avocado;
• 6 Sicilian red prawns;
• 500 ml of soy milk
• 400 ml of grapeseed oil
• 20 g of Dijon mustard
• 1 lemon
• 2/3 edible flowers
• Extra virgin olive oil
• Salt
• Soy sauce
• 20g Cru Caviar

Method:

On a plate, arrange the avocado cut in half and stoned; slice both halves into very thin diagonal slices (about 20/25 slices) without breaking their original shape, then spread the avocado slices apart with light pressure.
On the same plate, arrange the red prawns with heads, abdomen and intestinal tract removed. Dress everything with extra virgin olive oil, salt, soy sauce and a few drops of lemon juice.

For the lemon mayonnaise, pour the soy milk into a measuring beaker and begin to emulsify it with a stick blender; then add, in sequence, a pinch of salt, 10 g of lemon juice, 20 g of mustard and all the grapeseed oil in a thin stream, taking great care not to rush the addition of the oil. Once the emulsion has formed, add the grated lemon zest and a few more drops of lemon juice. It is advisable to let the mayonnaise rest in the refrigerator for a few hours.
To plate up, use a spatula to arrange the whole avocado on a serving plate. With a teaspoon, set down 3/4 spheres of lemon mayonnaise. Gently lay the prawns on the mayonnaise and complete with plenty of Cru caviar.
Finish everything with a drizzle of extra virgin olive oil and edible flower petals.