This is the dinner I cook when I want to indulge myself and my family and friends. I often add lobster if it’s a special occasion or swap the tinned crab for fresh, and scallops make a great addition too.
486 CALORIES | 29G FAT | 7G SATURATES | 2.5G CARBS | 2G SUGAR | 6G SALT | 52G PROTEIN | 3G FIBRE
SERVES 4
4–6 shallots, finely chopped
1 tablespoon chopped fresh dill
200g tinned white crab meat
200g rocket
600g Scottish smoked salmon
1 avocado, peeled, destoned and sliced
2 hard-boiled eggs, quartered
50g salmon caviar (roe)
sea salt and freshly ground black pepper
1 lemon, quartered
1. In a small mixing bowl, toss together the shallots, dill and crab meat and set aside.
2. Divide the rocket between four serving plates and top with the smoked salmon, avocado and two egg quarters, then spoon over the salmon caviar.
3. Add the crab meat mixture to the plate, season to taste and finish with a squeeze of lemon. Serve immediately.
TIP
Fish eggs (also known as roe) are generally associated with a fancy caviar canapé and are therefore very overlooked as a kitchen ingredient, which is a shame as they don’t need to cost the earth (especially salmon or carp roe), plus they’re full of micro-nutrients and omega-3 fatty acids and, most importantly, they’re very tasty. The best way to ensure quality is to buy fresh from your local fishmonger. Roe in a jar or a can is often full of preservatives so read the label carefully.
