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The Staff Canteen

For the tacosWhisk the yolk and whole egg together briefly then whisk into the flour and salt adding...


4 slices of smoked salmon, trimmed to long rectangles
200g picked white crab meat
2-3 tbsp mayonnaise
A handful of salad shoots and herbs
1 red pepper
1 tbsp olive oil
1 avocado
4 tsp lemon juice
3 tsp caviar, optional

For the sesame taco
1 egg
1 egg white
70g flour and pinch of salt
20g warm melted butter
2 tsp white sesame seeds
2 tsp black sesame seeds
A pinch of Maldon salt flakes


For the tacos
Whisk the yolk and whole egg together briefly then whisk into the flour and salt adding the melted butter last.
Spread the mixture thinly onto a baking mat or baking parchment, scatter with both types of sesame seed and a little Maldon salt.
Bake at 175°C until golden and crisp; about 8 minutes, then cool and store in an airtight container until needed.

For the red pepper
Heat the grill to maximum and brush the pepper with a little olive oil. Grill the pepper on each side until the skin blisters and scorches a little. When the pepper is cool enough to handle scrape away the blistered skin, remove the stem and seed and cut the pepper flesh into pieces about 1 cm square. Season the pepper squares with salt and a little olive oil and reserve.

For the crab mix
Check the crab for any shell or cartilage then combine with 2 teaspoons of lemon juice and enough mayonnaise to bind the crab together.
Transfer to a piping bag fitted with 1 ½ cm nozzle. Keep in the fridge until needed.

To finish and serve
Place a rectangle of smoked salmon on each of 4 cold plates. Pipe a line of crab mix along the centre then place 4 pieces of pepper along the top with a little caviar.
Break the taco into shards and press into crab mixture, finish with the salad shoots and herbs.