Shrimp and Avocado Tartar with Kalles Kaviar


Shrimp is a luxury item in Finland. I tried to buy the tiny little frozen peeled shrimp sold in supermarkets, but they didn’t taste like shrimp at all.

I bought a larger shrimp that was a bit more expensive, and it was barely a shrimp. It was going to be quite small when cooked for a long time, so I decided to make a dish that could be made by quickly boiling water.

Because they are small shrimps, the method of defrosting them is also important. I soaked them in 3% water, the same concentration as seawater, to prevent the water in the meat from leaching out. A little effort goes a long way in making them more delicious.

Shrimp and Avocado Tartar with Kalles Kaviar

Shrimp and avocado can be easily dressed with Kalles Kaviar and other ingredients to make a delicious and stylish Mentaiko taste dish.
Prep Time5 mins
Rest Before Cook30 mins
Cook Time10 mins
  • avocado (net) 200 g
  • shrimp (frozen) 100 g
As you like
  • chili pepper (powder) 1/4 tsp
  • Dissolve 6g salt (1tsp, not to be used, *1) in 200mL water and add frozen shrimp.
  • Place in the refrigerator for 30 minutes to thaw.
  • Combine all seasonings in a bowl and mix well.
  • Bring a pot of water to a boil and quickly boil the shrimp.
  • Drain off the water and reserve a few good shaped ones for garnish.
  • Cut the avocado into cubes.
  • Combine shrimp and avocado in a bowl and mix well.
  • Place on a plate and top with the shrimp for garnish.
  • Goes well with baguettes or other hard breads.
Thawing the shrimp in a 3% salt water solution, which is about the same concentration as seawater, prevents the water in the shrimp from leaching out, thus preventing the loss of flavor.
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