Severn & Wye Smoked Salmon, Portland Crab Meat, Avocado Emulsion, Red Pepper and Sesame Taco

Luke Tipping

Luke Tipping

20th April 2012

Severn & Wye Smoked Salmon, Portland Crab Meat, Avocado Emulsion, Red Pepper and Sesame Taco

Severn & Wye Smoked Salmon recipe with Portland Crab Meat, Avocado Emulsion, Red Pepper and Sesame Taco. A popular choice due to its versatile flavour, salmon is a delicious addition to any recipe. Put your culinary skills to the test with the following Severn & Wye Smoked Salmon, Portland Crab Meat, Avocado Emulsion, Red Pepper and Sesame Taco recipe from the menu at Simpsons.


  • 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.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you