PREPARATION

1.  Cut the surimi flakes into small cubes (brunoise).

2.  Cut the avocados in half lengthwise. Twist the halves in opposite directions to separate them. Remove the stone and scoop the flesh from the skin with a spoon. Cut into cubes.

3.  Lay the mango on its side and cut along the stone with a knife. Score small squares into both halves and press the sides so the cubes pop upwards. Carefully cut along the skin to release the mango cubes. Cut the remaining flesh from around the stone and dice it as well.

4.  Grate the ginger and stir it together with the curry powder into the mayonnaise.

5.  Mix the curry mayonnaise with the surimi, avocado and mango. Season with lemon juice, pepper and salt.

6.  Divide the tartare into four portions and spoon each portion into a serving ring. Press down firmly and remove the ring to create a neat tartare shape. Garnish with a little cress.