Chopped Fish Salsa

Peel the grapefruits with a sharp knife and separate the raw parts by sliding a thin knife between each particle of skin; cut each grapefruit quarter in half and place them in a strainer over a large bowl in which you have collected the juice from cutting.

Cut the avocados in half, pit them, peel them and cut into small cubes. Put them in a large bowl, sprinkle lemon juice over them and mix.

Peel the cucumber, cut it in half lengthways, de-seed the middle of it with a spoon and cut it into small cubes then add it to the bowl.

Finally add the diced grapefruit and shrimp. In the bowl with the recovered grapefruit juice add a drizzle of olive oil, a pinch of sea salt and pepper, stir well and pour onto the vegetables and prawns; mix well, cover with clingfilm and keep refrigerated until ready to serve.

Meanwhile cook the blinis as per the packet instructions under a hot grill for a minute or two until beginning to brown.

Wash the coriander, dry it and chop it finely. Mix the chopped coriander in with the tartare and then divide the tartare and its sauce into 4 decorative glasses.