Latvian-style Sea Urchins with Green Sauce

Ingredients

In this Latvian adaptation, the Spanish dish of Erizos con salsa verde is transformed into a Baltic delight. The original dish features sea urchins with a traditional Spanish green sauce, while the Latvian version incorporates the flavors and ingredients commonly found in Latvian cuisine. The green sauce is given a Baltic twist with the addition of local herbs and a touch of garlic, creating a unique flavor profile that reflects the culinary traditions of Latvia. We alse have the original recipe for Erizos con salsa verde, so you can check it out.

• 12 fresh sea urchins 12 fresh sea urchins
• For the green sauce: For the green sauce:
• 1 cup (25g) fresh parsley leaves 1 cup (25g) fresh parsley leaves
• 1/2 cup (12g) fresh dill 1/2 cup (12g) fresh dill
• 1/4 cup (6g) fresh chives 1/4 cup (6g) fresh chives
• 1 garlic clove, minced 1 garlic clove, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 8g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Carefully clean the sea urchins by removing any debris or spines.
2. 2.
   Using a spoon, gently scoop out the roe from each sea urchin and set aside.
3. 3.
   In a blender or food processor, combine the parsley, dill, chives, minced garlic, lemon juice, and olive oil. Blend until smooth.
4. 4.
   Season the green sauce with salt and pepper to taste.
5. 5.
   To serve, spoon the sea urchin roe into individual serving dishes and drizzle with the green sauce.
6. 6.
   Garnish with additional fresh herbs, if desired.
7. 7.
   Serve immediately and enjoy the flavors of Latvian-style Sea Urchins with Green Sauce.

Treat your ingredients with care...

• Sea Urchins — When handling sea urchins, it's important to wear protective gloves to avoid injury from their spines. Use a spoon to gently scoop out the roe, being careful not to break it.

Tips & Tricks

• If sea urchins are not readily available, you can substitute them with fresh crab or lobster meat for a similar taste and texture.
• Adjust the amount of garlic in the green sauce according to your preference for a milder or stronger garlic flavor.
• Serve Latvian-style Sea Urchins with Green Sauce as an appetizer or as part of a seafood-themed meal.

Serving advice

Serve Latvian-style Sea Urchins with Green Sauce as an elegant appetizer. Present each serving dish on a bed of crushed ice to keep the sea urchin roe chilled and enhance the visual appeal. Accompany the dish with slices of freshly baked Latvian rye bread.

Presentation advice

To create an eye-catching presentation, arrange the sea urchin roe in a circular pattern in the serving dish. Drizzle the green sauce in a zigzag pattern over the roe, allowing the vibrant colors to stand out. Garnish with a sprig of fresh dill or parsley for an added touch of freshness.