This recipe first appeared in Woman’s Day.
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Ingredients
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.
Note
- You can replace micro herbs with chopped chives.