Crab & Smoked Salmon Stack

Ingredients for 6:

• 12 slices smoked salmon
• 4 tins of Kamchatka king crab meat
• 4 shallots
• 1/2 bunch parsley
• 1/2 bunch of chives
• 1/2 bunch of basil
• Olive oil
• Ground pepper

Method

• Spread the smoked salmon slices on a chopping board and cut them into 18 discs with a cutter or mousse ring.
• Reserve in the fridge.
• Finely chop the salmon scraps with a knife.
• ... chop the parsley, basil and chives.

• Strain the crab meat and shred into a recipient. Add the shallots...

• ... and the chopped herbs.

• Add 4 tablespoons of olive oil and season with pepper.
• Place a stainless steel ring in the centre of each serving plate. Arrange a smoked salmon disc at the bottom.

• Fill with the crab preparation halfway up.

• Press to make it compact.

• Arrange a second disc of smoked salmon and fill up with the crab preparation.

• Cover with a disc of smoked salmon.

• Gently remove the ring. Reserve in the fridge until ready to serve.

• Just before serving, arrange a few sprigs of chives on each crab and smoked salmon stack. Enjoy!