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.

Ingredients

  • 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

Method

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.

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