100g of OCEAN CATCH COOKED BLUE SWIMMING CRAB MEAT (227G/TUB) 1 x Pack SCOTTISH PREMIUM SMOKED SALMON (100G) 2 tbsp mayonnaise good pinch cayenne pepper ½ tbsp lemon juice 1 tbsp olive oil 6 small slices smoked salmon 2 small handfuls curly endive 8 cherry tomatoes , halved 1 avocado , peeled, stoned and thickly sliced 1 small shallot , thinly sliced few rocket & lettuce leaves, to serve toast (optional)
1. Mix the crabmeat with the mayonnaise & cayenne pepper. Set aside. Stir the lemon juice & oil together in a large bowl with some seasoning. 2. Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado & shallot to the lemon dressing, toss well & pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves & serve with toast, if you like.
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