Name: Crab, salmon and avocado stacks
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 cup (170g) cooked crab meat; 1/2 cup crème fraîche; 1/5 eschalot, finely chopped; 1 teaspoon finely grated lemon zest; 1 avocado, stoned, peeled, chopped; 1 tablespoon lemon juice; 2 tablespoon chives, chopped; 8 slice smoked salmon; 100 gram micro herbs, to serve

Ingredients

1/2 cup (170g) cooked crab meat

1/2 cup crème fraîche

1/5 eschalot, finely chopped

1 teaspoon finely grated lemon zest

1 avocado, stoned, peeled, chopped

1 tablespoon lemon juice

2 tablespoon chives, chopped

8 slice smoked salmon

100 gram micro herbs, to serve

Method

1.In a small bowl, mix crabmeat, crème fraîche, eschalot and zest together. Season to taste.

2.In another bowl, combine avocado, juice and chives. Season to taste.

3.To serve, place a 6cm round pastry cutter on a serving plate. Spoon 1/4 avocado mixture into the bottom. Cover with 2 salmon slices. Remove cutter and spoon over 2 tablespoons crab mixture. Repeat to make 4 plates. Chill until ready to serve. Garnish with micro herbs.

Micro herbs can be found at specialist grocery stores, or some supermarkets. If you can’t find micro herbs, simply replace with chopped chives.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook