Crab and smoked salmon salad with avocado, fennel and apple


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Crab salad

Brown crab meat

Avocado purée

  • 2 Hass avocadoes, ripe
  • 100g of homemade mayonnaise
  • 100g of créme fraiche
  • 30ml of lime juice, fresh
  • 10g of wasabi paste

Smoked salmon

To serve

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
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
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
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
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