Crab and smoked salmon salad with avocado, fennel and apple
Item 1 of 1
- medium
- 4
- 45 minutes
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.
First published in 2015
Ingredients
Metric
Imperial
Crab salad
- 100g of white crab meat
- 1 Granny Smith apple, peeled and finely diced
- 20g of fennel, finely diced
- 1 tbsp of chives, chopped
- 1 dash of lemon juice
- salt
Brown crab meat
- 50g of brown crab meat
- 5 drops of Tabasco
- black pepper
- 1 dash of lemon juice, fresh
Avocado purée
- 2 Hass avocadoes, ripe
- 100g of homemade mayonnaise
- 100g of crème fraiche
- 30ml of lime juice, fresh
- 10g of wasabi paste
Smoked salmon
- 100g of smoked salmon slices, long
SAVE RECIPE
Equipment
- Food processor or blender
- Mandoline
- Squeezy bottle
Method
1
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
- salt
- 1 tbsp of chives
2
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
- black pepper
- 1 dash of lemon juice, fresh
3
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 crème fraiche
- 30ml of lime juice, fresh
- 10g of wasabi paste
4
Remove the crab salad and avocado purée from the refrigerator 20 minutes before serving
6
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
First published in 2015
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