Name: Salmon and crab tartare recipe
Yield: Serves: 4
Ingredients: 100gcarton white crabmeat140g packet smoked salmon, finely chopped; 4 spring onions, finely sliced; 2 level tbsp chopped fresh dill; 1tbsp virgin olive oil; Juice of ½ lemon; Salt and freshly ground black pepper; 200ml carton creme fraiche; 1-2 level tsp horseradish sauce or relish

By GoodtoKnow

published 20 July 2019

Buy a pot of ready-prepared crabmeat and mix together with salmon to make this really easy dinner party treat that looks so impressive.

Ingredients

100gcarton white crabmeat140g packet smoked salmon, finely chopped
4 spring onions, finely sliced
2 level tbsp chopped fresh dill
1tbsp virgin olive oil
Juice of ½ lemon
Salt and freshly ground black pepper
200ml carton creme fraiche
1-2 level tsp horseradish sauce or relish

To garnish:

Sprigs of dill
Slices of lemon
Lumpfish roe
Salad leaves

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Method

Line a small baking sheet with cling film and place the 4 metal rings on the tray.
Put the crabmeat, smoked salmon, spring onion, dill, olive oil, lemon juice and seasoning into a bowl and mix well.
Divide the mixture between the 4 rings, pressing it down firmly.
Mix together the creme fraiche and horseradish sauce or relish and spread it over the top of the fish mixture.
Chill the fish for at least 2hrs, or overnight.
Slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring. Garnish each with a sprig of dill, a quarter of a slice of lemon and some lumpfish roe, and serve with salad leaves. (Not suitable for freezing).

Top Tip for making Salmon and crab tartare

Woman's Weekly cookery editor Sue McMahon says: It may seem like a lot of work to prepare crab, but more supermarkets are now selling pots of crabmeat ready picked - just take care, because it may still contain some shell. If buying a whole crab, it's easier to buy one ready-cooked, and ask the fishmonger to remove the dead man's fingers, which are the gills and the poisonous part of the crab.

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