Recipe of the week: Bohemia Bar's Smoked Salmon & Crab Salad
Smoked Salmon & Crab Salad with avocado, fennel and apple (serves 4)
2 ripe Hass avocados
100g smoked salmon
100g fresh picked white crab meat
50g brown crab meat
100g mayonnaise (choose a good quality brand like Hellman's)
100g crème fraîche
30ml lime juice
The juice of a lemon
1 Granny Smith apple finely chopped or grated
20g finely chopped fennel
1 tbspn chopped chives
10g wasabi paste (less if you're using fresh wasabi or horseradish)
Sliced apple and fennel to garnish
First prepare the crab mix. Check the white crab meat for any small pieces of shell, remove any that you find. Mix the white crab meat with the grated apple, fennel and chives (saving a few of the chives for garnish), add a splash of lemon juice and season with salt to taste. Reserve for later.
Now for the brown crab sauce. Place the brown crab meat into a food processor with 5 drops of Tabasco, and a splash of lemon juice. Add some freshly ground black pepper and blend until smooth. Reserve until later.
For the avocado purée, peel, destone and chop the avocados and put them in a food processor with the crème fraîche, mayonnaise, lime juice and wasabi paste. Blend until smooth, check seasoning and add salt and lemon juice if required.
Divide the salmon across four plates and top with the crab mix. Garnish with the avocado purée and the brown crab sauce - use a piping bag to get this effect - and then top with some finely sliced fennel or apple and the remaining chives. Serve with toasted granary bread.
Bohemia Bar, New Bar Menu served from 10am-2.30pm, 6-10pm every day. Tel: 01534 880588 or visit www.bohemiajersey.com. Like the look of this? Explore The Club Hotel & Spa here...