Smoked salmon and spiced crab salad with citrus
Salmon, & Crab is a great combo together, This recipe makes a nice light starter if your having guests round, easy to make and tasty into the bargain. Enjoy!
SERVES 4
Ingredients:
4 slices smoked salmon
1 packet crab
1 bunch chives
2-3 sprigs of dill
2 tomato
Lemon juice & tabasco to taste
1 pink grapefruit
1 orange
50ml vinaigrette
1 packet curly endive
1 bunch rocket micro-herbs
Method
Prepare the crab meat by laying flesh out on a tray. Use your fingers to sieve carefully through the flesh by pulling the meat towards you and removing any cartilage or shell. Repeat this process 3 times. Place the ‘picked’ meat into a bowl.
Chop chives finely. Pick and chop dill coarsely. Peel and chop shallots finely.
Blanch tomatoes by removing core and score the skin on top. Place into boiling salted water 10 – 15 seconds, then refresh in iced salted water. Dry and peel the tomato and slice into 4 equal size wedges. De-seed and place on paper towel to remove excess moisture. Dice evenly into small cubes.
Add chives, shallots, dill and tomato to crab meat, mix gently and add lemon juice & Tabasco. Mix through well – season and spice to your taste.
Peel the grapefruit and orange and segment. Halve each segment.
Wash and dry curly endive.
Dressing the plate.
Place smoked salmon at left hand side of the plate and crab on the right. Take orange and grapefruit pieces and spread over salmon and crab.
Dress curly endive and rocket micro-herb with a little vinaigrette and place in the centre of the plate.
Enjoy!
Brian Maule at Chardon d’Or Restaurant, 176 West Regent Street, Glasgow, G2 4RL
Tel: 01412483801 Email : info@brianmaule.com Website : www.brianmaule.com
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