Crab, salmon and avocado stacks

Eat ’em while they’re cheap! Make the most of summer's bounty of avocados with these tasty crab, salmon and avocado stacks. Enjoy as a delicious and easy starter at your next dinner party

  • 20 mins preparation
  • Makes 4
  • Print
This recipe first appeared in Woman's Day.
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  • 1 avocado, stoned, peeled, chopped
  • 1 tablespoon lemon juice, plus 1 tsp finely grated zest
  • 2 tablespoon chives, chopped
  • 1/2 cup crème fraîche
  • 1/2 cup (170g) cooked crabmeat
  • 1/2 shallot, finely chopped
  • 100 gram smoked salmon slices
  • micro herbs to serve


  • 1
    In a small bowl, combine avocado, juice and chives. Season to taste.
  • 2
    In another bowl, mix crème fraîche, crabmeat, shallot and zest together. Season to taste.
  • 3
    Place a 6cm round pastry cutter on a serving plate. Spoon ¼ cup avocado mixture into the bottom. Cover with ¼ salmon slices. Remove cutter and spoon over 2 tablespoons crab mixture. Repeat with remaining ingredients. Chill until ready to serve. Garnish with micro herbs.


  • You can replace micro herbs with chopped chives.