Avocado Ritz or ‘Naked’ Avocado Burger – you decide! by Chef Nina Timm

Serves 2


  • 2 ripe avocados
  • 2-4 T Japanese mayonnaise – Kewpie Mayo
  • 6 prawns – cooked and cut in small cubes
  • Juice and Zest of 1 lime
  • 2 T brandy
  • Black pepper
  • Salt to taste
  • 50 – 60 g salmon/trout shavings
  • Micro herbs
  • Trout caviar – optional
  • Black sesame seeds


Cut the avocados in half and peel.

Cut a thin slice off the bottom of the one half, so it has a flat bottom to stand on the plate.

Mix the mayonnaise, prawn pieces, lime juice and zest, salt and pepper and fill the hollow of two halves.

Place the salmon/prawn shavings on top.

Dress with micro herbs.

Top with caviar and then place the top halves of the avocado on top.

Lastly scatter the black sesame seeds on the avocado.