Crab, salmon and avocado stacks
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avocado, 1, stoned, peeled, chopped
lemon, 1 tablespoon juice, plus
1 teaspoon finely grated zest
chives, chopped, 2 tablespoons
creme fraiche, ½ cup
cooked crabmeat, ½ cup (170g)
eschalot, ½, finely chopped
smoked salmon slices, 100g
micro herbs, to serve
- In a small bowl, combine avocado, juice and chives.
Season to taste.
- In another bowl, mix creme fraiche, crabmeat, eschalot and zest together. Season to taste.
- 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.
- Micro herbs can be found at specialist grocery stores such as Harris Farm, or replace with chopped chives.