Chilean trumulco snail starter

Ingredients

• 15large trumulco snails
• 2avocados
• 1onion
• 2lemons
• to tastefresh coriander
• to tastehomemade mayonnaise
• to tastemerkén
• to tastesea salt

Instructions

1. 1

   Clean the snails

   Remove the snails from their shells and wash them. Pat them dry with a clean tea towel or kitchen paper.

2. 2

   Boil until tender

   Put the snails in a medium saucepan and cover them with enough cold water. Bring to the boil and cook for 60 minutes, or until the meat is soft; then leave to cool.

3. 3

   Chop and combine

   Cut the snails into small cubes and place them in a medium bowl. Add the avocado cut into thin slices, fresh coriander and diced onion, which has first been softened in cold or hot water with salt.

4. 4

   Season the salad

   Season with salt to taste and squeeze the lemons over the mixture, taking care to leave out the pips. Stir gently with a wooden spoon to combine the flavours, then add a little mayonnaise to taste.

5. 5

   Serve chilled

   Serve the trumulco snail starter cold as an appetiser. If desired, accompany it with salsa verde, pan amasado and merkén.

What is trumulco snail salad?

This Chilean starter is made with trumulco snails, a coastal shellfish traditionally gathered after storms, when snails could wash ashore and be removed from their shells on the rocks. The recipe description places it in a long-standing tradition of making use of what the coast provided.

Here, the snails are boiled until tender, then cooled and mixed with avocado, onion, coriander and lemon. A little homemade mayonnaise rounds out the sharp citrus and fresh flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The snails provide the protein, while avocado and mayonnaise contribute most of the fat; the avocado also supplies some carbohydrates. Serve a moderate portion with salad or vegetables, and add bread if you want a more substantial plate.

Prepare the onion

Onion: soften the diced pieces in cold or hot water with salt before mixing them in, as the method directs. Drain them well so they add flavour without making the salad watery.

Avocado: cut it into thin slices and fold it in gently. This helps keep the pieces intact rather than turning the mixture into a mash.

Cook the snails until tender

The recipe gives a cooking time of 60 minutes in boiling water, with softness as the final cue. Leave the snails to cool before cutting them, so they are easier to handle and the salad can be served cold.

Once cooked, pat the snails dry before chopping. Small, even cubes make them easier to mix through the other ingredients.

Balance lemon and mayonnaise

Lemon: squeeze it directly over the bowl, keeping the pips out, and stir gently to distribute the juice. Add salt to taste rather than relying on a fixed amount.

Mayonnaise: start with a little and add more only if wanted. The recipe leaves its quantity to preference, so you can keep the dressing light or make the salad creamier.

Serve it as a starter

Chill the finished salad and serve it as an appetiser. Pan amasado and salsa verde are suggested accompaniments, while merkén can bring a smoky, chilli-like note.

If serving with bread, keep it alongside rather than stirring it into the salad, so the snail and avocado mixture retains its texture.

Recipe notes & tips

• Use a clean tea towel or kitchen paper to dry the washed snails.
• Check the snail meat for tenderness after the stated 60-minute boil.
• Let the snails cool before chopping and combining them with the avocado.
• Soften and drain the onion before adding it to the bowl.
• Squeeze the lemons over the salad carefully to keep out the pips.
• Fold the ingredients together gently to preserve the avocado pieces.

Variations

• More merkén: serve it at the table so everyone can season their own portion.
• Creamier salad: add homemade mayonnaise a little at a time to taste.
• Extra lemon: serve lemon wedges alongside for a sharper finish.
• Salsa verde: offer it on the side as suggested for serving.
• Bread accompaniment: serve with pan amasado for a more substantial starter.

Common mistakes to avoid

• Undercooked snails: boil for the full 60 minutes and check that the meat is soft.
• Chopping while hot: leave the snails to cool first for easier handling.
• Watery onion: drain it well after softening before adding it to the bowl.
• Mushy avocado: slice it and fold it in gently rather than stirring vigorously.
• Too much mayonnaise: add a little at a time so it does not overwhelm the lemon and coriander.
• Lemon pips in the salad: squeeze the lemons carefully and remove any pips that fall in.

How to store

Store leftovers in a covered container in the fridge and eat within 1–2 days. Serve cold; this salad is best not reheated.

Frequently asked questions