From the Chef: Shrimp and avocado tian with salsa

Hot weather means ideal summer recipes call for little to no use of the oven or stove. Here, presentation gets an upgrade using simple ring molds, and the cooling flavors of sour cream and avocado are paired with sweet shrimp and a fiery salsa.

This recipe from the Brasserie Praha uses baby shrimp, but if you can get your hands on good crab meat, feel free to try swapping that in the dish.

- Jan Wiesner is the executive chef at the Marriott Hotel's Brasserie Praha. V Celnici 8, Prague 1, Old Town, Tel. 222 881 212.

Shrimp and avocado tian with salsa

Ingredients:

Tian

1 avocado

60 g baby shrimp

Juice from half a lemon

Zest from 1 lime

100 g sour cream

Frisee salad

Salt and white pepper

Salsa

1 lime

1 red onion, minced

1 clove garlic, minced

1 red chili

1 tomato

20 g cilantro

Preparation:

Cut the avocado in half and discard the pit.

Scoop out the flesh using a spoon.

Dice the avocado into centimeter cubes.

Gently fold together the baby shrimp, avocado, lime zest, lemon juice and sour cream.

Add salt and pepper to taste.

Form the mixture into the ring mold and plate.

Arrange frisee around the tian.

Salsa

Dice tomato and discard seeds.

Carefully seed the chili and mince.

Roughly chop the cilantro.

Mix ingredients together and let sit for at least 30 minutes before serving.