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

Serves 4
Cooking time: 45 minutes

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 créme fraiche
30ml of lime juice, fresh
10g of wasabi paste

Smoked salmon

100g of smoked salmon slices, long

To serve

¼ fennel
1 lemon

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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Business Address : 6611 Minoru Blvd., Richmond, BC, Canada
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