Crab Cake Canapé with Avocado Mousse
Crab cake canapé topped with avocado mousse, pickled chilli and ginger, garnished with fresh coriander. Avonmore Professional cream works perfectly to create this light and creamy avocado mousse finish in this delicious canapé recipe.
Smoked Salmon and Crab Parcels |
#SmokedSalmon and Crab Parcels
Smoked Salmon and Crab Parcels
Christmas is just around the corner and if your like us you have already started to plan your menu. Well, we have the perfect starter! Christmas lunch is normally the easiest menu of the year: the selection of the bird of choice, the goose fat roasties, honey-roasted parsnips and of course everyone’s love-to-hate favourite Brussels sprouts!
Something different is always a must on this special day, and we have just the starter. A combination of succulent smoke salmon, crabmeat and avocado, finished with a squeeze of lemon. This DELICIOUS, TASTY and oh so GOOD seafood dish will wow your family and friends.
Seafood is packed full of natural goodness and with so many variations you can never get bored.
Put this perfect starter on your Christmas menu and we promise you won’t be disappointed!!
For this recipe you will need:
Serves 2
• 300g smoked salmon (slices)
• 200g white crab meat
• 2g fresh flat leaf parsley
• 2 spring onions
• 1 red chilli
• ½ cucumber
• ½ ripe avocado
• ½ lemon
• 1 tbsp crème fraiche
• salt & pepper to taste
Method: see tutorial video
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Our master of wines Livio has recommended some brilliant and tasty beverages to accompany this delicious starter.
LIVIO’S RECOMMENDATION:
With fish, and especially with smoked fish, I recommend white wines that have full fruity aromas on the nose and very fresh at the palate, with wines aged in oak barrels being the best match for this tasty dish.
My recommendations are:
• Champagne NV from France
• Chablis from France
• Pouilly Fume from France
• Sauvignon Blanc either from New Zealand or Chile
• Chenin Blanc from South Africa
• Pecorino from Italy
• Albariño Rías Baixas from Spain
And why not try a dark rum based cocktail like Planter’s Punch, an easy to prepare cocktail at home
Ingredients:
• 50ml dark rum
• 20ml lime juice, freshly squeezed
• 10ml sugar syrup
• 5ml of grenadine
• 3 dashes Angostura bitters
• 1 splash soda water
• Garnish: mint sprig
Enjoy
For more advice and inspirational knowledge check out and follow Livio’s Instagram page
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Please watch: Créme Anglaise | Posh Custard
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Truffle Chicken Roulade | Chicken Ballotine, Truffle Mousse, Preserved Lemon Gastrique
Today, I made truffle chicken roulade or truffle chicken ballotine, wrapped in savoy cabbage. The chicken was tender and the truffle mousse was tasty!
This was my attempt to improve my last chicken roulade video. Back then, I wanted to focus more on trying chef Thomas Keller's chicken supreme sauce so I kept the roulade more simple. This time, I focused on the chicken roulade a little more!
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the most decadent smoked salmon mousse
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
Smoked salmon paupiette
Smoked salmon slices 400g
Fish or chicken stock 160g
Double cream 80g
Gelatine leaves 2
Unsalted butter 20g
Worcester and tobasco sauce to taste
Black pepper a few twists
rich and decadent smoked salmon mousse, have you seen those smoked salmon mousses in the deli and thought how lovely they look and probably too difficult to make? Then I hope you will have a go after seeing how easy it is, yes there is technique involved and you will have to follow the method and step by step to achieve it, but it really isn't difficult at all.
In this recipe i line the smoked salmon mousse with sliced smoked salmon which qualifies it for a fancy French name 'paupiette' which really just refers to a dish of sliced meat or fish that is filled with either vegetables or meat or fish, they are typically raw foods which must be roasted or poached, but in this smoked salmon mousse recipe there is no cooking involved.
Watch chef George Farrugia cook a scallop, brown crab, salmon mousse and sea vegetables recipe
Watch head chef at Fenchurch Restaurant, George Farrugia, prepare a dish of scallop, brown crab, salmon mousse and sea vegetables.
Would you like to see your skills videos on The Staff Canteen's YouTube channel? Send them to cara@thestaffcanteen.com and we'll pick the best ones for our 500,000 + audience to see!
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Sunday Brunch: Chef's Expressions Catering's crab mousse
Jerry Edwards, with Chef's Expressions Catering, serves up crab mousse.
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