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.