Name: Crab, salmon and avocado stacks
Prep time: 20 min
Total time: 20 min
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

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

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

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

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.

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Haloumi and avocado bruschetta

Subscribe Today!