This recipe first appeared in Woman's Day.
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
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Ingredients
- 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
Method
- 1In a small bowl, combine avocado, juice and chives. Season to taste.
- 2In another bowl, mix crème fraîche, crabmeat, shallot and zest together. Season to taste.
- 3Place 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.
Notes
- You can replace micro herbs with chopped chives.
