Pillows of Scottish Smoked Salmon With Crab Recipe

Name: Pillows of Scottish Smoked Salmon With Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g smoked salmon; 3 -4 drops olive oil; 175 g white crab meat; 1 avocado, diced small; 50 g cucumbers, peeled sliced length ways, deseeded small diced; 1 large plum tomato, diced & deseeded; 1 bunch chives, snipped with scissors; 1 lemon, juice of; salt & pepper; 75 g trout black caviar; 1 tablespoon prepared horseradish, sauce; 150 ml creme fraiche; 1 lemon, juice of; salt & pepper; 200 g cucumbers; 1 -2 Dijon mustard; 75 ml balsamic vinegar; 150 ml extra olive oil; salt & pepper; fresh herb (parsley, mint, chervil, finely chopped)

Servings: persons

350 g smoked salmon
3 -4 drops olive oil
175 g white crab meat
1 avocado, diced small
50 g cucumbers, peeled sliced length ways, deseeded small diced
1 large plum tomato, diced & deseeded
1 bunch chives, snipped with scissors
1 lemon, juice of
salt & pepper
75 g trout black caviar
1 tablespoon prepared horseradish, sauce
150 ml creme fraiche
1 lemon, juice of
salt & pepper
200 g cucumbers
1 -2 Dijon mustard
75 ml balsamic vinegar
150 ml extra olive oil
salt & pepper
fresh herb (parsley, mint, chervil, finely chopped)

1
Lightly oil 6 ramekins with a few drops of oil.
2
Cut salmon into strips.
3
Use strips to line ramekins, leaving an overlap.
4
Put all ingredients for the pillows into a mixing bowl.
5
Gently stir all ingredients to combine.
6
Add juice & seasoning.
7
Taste for seasoning adjustment if needed.
8
Spoon filling to 2/3 full using back of spoon to compress.
9
Fold over overlap of salmon.
10
Cover each ramekin with saran wrap and refrigerate for 6 hours or overnight.
11
TROUT CAVIAR CREAM:.
12
Reserve 1 oz of caviar for garnish.
13
Mix together all other ingredients to a stiffish mousse like consistency.
14
Taste for seasoning.
15
Peel cucumber - slice in 2 lengthwise, scoop out seeds.
16
Slice thinly.
17
Put mustard, vinegar, & extra olive oil and seasoning into a screw top jar; shake to amalgamate.
18
Taste for seasoning.
19
Add fresh herbs.
20
To serve pillows remove wrap.
21
Place plate over top turn upside down.
22
Release pillow from ramekin.
23
Repeat with all ramekins.
24
Surround each pillow with cucumbers.
25
Pour over dressing.
26
Put some caviar cream on top of each pillow.
27
Garnish with some caviar & sprig of chervil.
28
Serve with thinly sliced wholemeal bread.

1225

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 350 g smoked salmon, 3 -4 drops olive oil, 175 g white crab meat, 1 avocado, diced small, and more.

Yes, Pillows of Scottish Smoked Salmon With Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pillows of Scottish Smoked Salmon With Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions