Crab, salmon and avocado stacks

  • 20 mins preparation
  • Serves 4
  • Print


Crab, salmon and avocado stacks
  • 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


Crab, salmon and avocado stacks
  • 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.

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