Preparation Time: 15 mins / Cook Time: None / Serving: 2
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
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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