Steve Smith's smoked salmon with crab recipe blends all of the delights of a classic crab salad with some careful and elegant plating. Dotted amongst the mounds of apple-laced white crab meat, are bursts of brown meat mayonnaise, flavoured with Tabasco for a little heat. Make sure you use only the ripest of avocados for the purée to achieve a silky-smooth texture.
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Sort through the white crab meat, checking for any shell and cartilage, then combine the meat with diced apple, chives and fennel in a bowl and season to taste with lemon juice and salt. Cover and store in the fridge until required
100g of white crab meat
1 Granny Smith apple, peeled and finely diced
20g of fennel, finely diced
1 dash of lemon juice
1 tbsp of chives
For the brown crab mixture, ensure there is no shell in the meat before combining with the Tabasco, pepper and lemon juice in a food processor. Blend until smooth, season to taste and store in a squeeze bottle in the fridge until needed
50g of brown crab meat
5 drops of Tabasco
1 dash of lemon juice, fresh
To prepare the avocado purée, ensure the avocados are perfectly ripe, then place all of the flesh into a food processor with the mayonnaise, créme fraîche, lime juice and wasabi. Blend until smooth, then transfer to a squeezy bottle or small piping bag. Keep in the fridge until required
2 Hass avocadoes, ripe
100g of homemade mayonnaise
100g of créme fraiche
30ml of lime juice, fresh
10g of wasabi paste
Remove the crab salad and avocado purée from the refrigerator 20 minutes before serving
Using a mandoline, shave the fennel into very thin strips and dress in a small dash of lemon juice
Divide the smoked salmon onto 4 plates in a circular pattern and arrange the white crab salad on top. Garnish with pipings of the avocado purée and brown crab mixture, along with the shaved fennel and coriander cress. Serve immediately
100g of smoked salmon slices, long
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