Black Trevally Roe, Sea Urchin, Green Almond Essence and Seablite

Preparation info

  • Difficulty


  • Serves


Appears in


By Katrina Meynink

Published 2014

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You will need to begin this recipe one day ahead.


  • 150 g ( oz) fresh black trevally roe
  • 9 g (¼ oz) fine sea salt
  • 120 g ( oz/2 cups) fresh white breadcrumbs, soaked in milk to soften
  • 1 tablespoon Junmai sake
  • 1 tablespoon rice vinegar
  • 5 g ( oz) horseradish, finely grated
  • 1 garlic clove, peeled, finely chopped
  • 500 ml (17 fl oz/2 cups) virgin rapeseed oil
  • 120 g ( oz) sea urchins
  • seablite, to serve
  • vinegar, to dress
  • green almond essence


Put the trevally roe and sea salt in a small bowl and mix gently and thoroughly. Cover and refrigerate overnight.

Put the salted roe, soaked breadcrumbs, sake, rice vinegar, horseradish and garlic in a blender and process until smooth. Pass through a fine sieve and put into a food processor fitted with the whisk attachment. With the motor running, slowly add the rapeseed oil until the roe mixture is light and thoroughly emulsified. Season to taste and refrigerate until serving. It should have the consistency of a taramasalata.

Shuck the fresh sea urchin roe and reserve in the refrigerator. Pick seablite leaves, wash and reserve in the refrigerator.

To serve, use a palette knife to make a smear of the trevally roe mixture on the plate. Line the smear with 3–4 tongues of sea urchin roe. Lightly dress the seablite in vinegar and scatter across the serving plate. Dot with green almond essence.