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Nutrition: per serving

  • kcal538
  • fat44g
  • saturates7g
  • carbs4g
  • sugars3g
  • fibre4g
  • protein31g
  • salt4.5g
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Method

  • step 1

    Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.

  • step 2

    Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.

Recipe from Good Food magazine, August 2012

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.5 out of 5.2 ratings

skodaguy

A star rating of 4 out of 5.

Omitted the avocado and shallot, didn't have first, secondseemed too harsh. Added roast red peppers to mix and used gem lettuce not endive as find it bitter. was delicious with a very dry white wine. Also added horseradish croutons made by combining oil and horseradish and brushing croutons before…

erkenraadje

Such a nice dish! We make it so often!

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