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Ingredients:
- 100g Regal Smoked Salmon, coarsely chopped
- 100g Regal White Crab Meat, fresh or defrosted
- 1 Large sheet Filo Pastry
- 2 tbsp Butter, melted
- 100g Almond Nuts, coarsely chopped
- 75ml Mayonnaise
- Zest and juice of 1 Lemon
- Parsley, finely chopped
- Salt and black pepper
To garnish:
- ½ Cucumber, finely chopped
- 3 tbsp White wine vinegar
Method
- Pre-heat the oven to 180°C
- Cut the sheet of filo pastry into 4. Brush 4 ramekin moulds with melted butter and place the pastry in the moulds, allowing the edges to overhang. Bake for 3-4 minutes, until golden brown. Turn out carefully and cool.
- In a large bowl, mix the chopped smoked salmon, crabmeat, chopped dill and nuts.
- Mix the lemon juice and zest with the mayonnaise and parsley and stir 4 tablespoons of this into the crab mixture.
Season with salt and freshly ground black pepper. - For the cucumber garnish; mix the chopped cucumber with the vinegar and a little salt.
- Arrange a filo basket on each serving plate and fill with some of the crab mix.
- Place a little of the cucumber relish on the plate, together with a little of the remaining lemon mayonnaise. Serve immediately.
Alternatively, you can use large voluvents in place of the filo pastry.
Serves: 4
