Crab and smoked salmon salad with avocado, fennel and apple

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
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Ingredients

Metric

Imperial

Crab salad

Brown crab meat

Avocado purée

Smoked salmon

To serve

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
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
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
4
Remove the crab salad and avocado purée from the refrigerator 20 minutes before serving
5
Using a mandoline, shave the fennel into very thin strips and dress in a small dash of lemon juice
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

Wherever Steve Smith has been, Michelin success has followed. Now, he cooks at the famous Latymer restaurant at Pennyhill Park.

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