Crab and smoked salmon salad with avocado, fennel and apple
by Steve Smith

Ingredients

Fish & Shellfish

  • 100g of white crab meat
  • 50g of brown crab meat
  • 100g of smoked salmon slices, long

Fruit & Vegetables

  • 1 Granny Smith apple, peeled and finely diced
  • 1 dash of lemon juice
  • 1 dash of lemon juice, fresh
  • 2 Hass avocadoes, ripe
  • 30ml of lime juice, fresh
  • 1 lemon

Spices & Dried Herbs

  • 20g of fennel, finely diced
  • 1/4 fennel

Salad & Fresh Herbs

  • 1 tbsp of chives, chopped

Store Cupboard

  • salt
  • 5 drops of Tabasco
  • black pepper
  • 100g of homemade mayonnaise
  • 10g of wasabi paste

Dairy

  • 100g of crème fraiche