Ingredients (Serves 6)
- 6 ripe beefsteak tomatoes
- 120g avruga
- 1 lemon
- 6 cl vodka
- 3 drops Tabasco
- Celery salt
Preparation Time: 15 minutes
Difficulty: Easy
- Scald and peel the tomatoes, quarter them to remove the seeds, and collect as much juice as possible in a bowl.
- Grate the zest from 1 lemon and squeeze half to get 1 tablespoon of juice.
- Mix the tomato pulp with its juice, lemon zest and juice, celery salt, vodka, and Tabasco. Add a little water to reach 75 cl total.
- Pour into a shallow dish and freeze. Every 30 minutes, rake with a fork until it forms granita after 3-4 hours.
- Divide into six cups, top with avruga, and serve with lemon slices.
Note: This recipe also works with salmon roe (as shown in the photo).
About Avruga: Often called herring roe, avruga is actually beads of smoked herring meat, sometimes squid ink-tinted, offering an affordable caviar alternative—not true fish eggs. Find it jarred in specialty stores. As a chef with years crafting innovative appetizers, I love its smoky depth and visual pop, though it doesn't match premium Ossetra.
