Smoked Salmon Salad With Crab Mayo Recipe
This quick and easy recipe makes a light, luxurious supper – it’s also really good served as a starter. Different seasonal salad leaves will add interest (try chicory or curly endive). Serves 4.
Cut the lemon in half. Cut one half into four wedges and set aside, then zest and juice the other half into a large bowl. Add the olive oil to the lemon juice, season to taste with salt and pepper and whisk to combine, then set aside (this will be the salad dressing). Next, put the crabmeat into another mixing bowl with the mayonnaise and cayenne pepper, and stir gently until well mixed. Set aside.
Cut the tomatoes in half and slice the spring onions thinly, then put them all into the bowl with the dressing. Add the salad leaves and toss everything together. Next, divide the salmon slices between four plates. Gently place a pile of dressed salad on top of the salmon on each plate, then spoon the crab mayo on top of the leaves (the leaves should make a sort of ‘nest’ for the crab). Scatter over the snipped chives and tuck a lemon wedge on the side of each plate, then serve with bread or toast (if using).
