A colourful (& easy) smoked salmon with claw crabmeat recipe

If you’re anything like me, the recent Spring weather may have turned your thoughts to lighter sunnier dishes (and bbqs). So, when the lovely people from Aberdeenshire’s John Ross Jr Smoked Salmon offered me a beautiful looking, fine dining restaurant-quality recipe for the website I was more than happy to share it. (I only wished I didn’t have a shellfish allergy as I can imagine exactly how it would taste.) Anyway for all those of you who can enjoy crab meat – enjoy! (and let me know how you get on) 

smoked salmon and claw crab meat recipe

A colourful (& easy) smoked salmon with claw crabmeat recipe (Serves 2)


50g Smoked Salmon (used here is John Ross Jr Traditional Smoked Salmon, thinly sliced)

25g claw crabmeat (Cornish was used here but I’d use Orkney Crab meat)

100g frozen peas

50ml vegetable stock

Pea shoots

Fresh coriander (half a handful)

Lemon juice (1 x teaspoon)

Mayonnaise (1 x tablespoon)

Chili flakes

Whole red chili

50ml olive oil



Turn on the oven to 140 degrees Celsius. When at temperature, place the chili inside and dry for about 20 minutes. Take out and leave to cool.

Warm 50ml of olive oil, making sure you don’t boil it, then add a ¼ of the chili with seeds. Blend until red in colour and chill.

Julienne the remaining chili, discarding the remaining seeds.

Bring the vegetable stock to the boil and add the frozen peas. Cook, blend into a puree then chill.

Mix the Claw crabmeat with the lemon juice and Mayonnaise.

Lay the smoked salmon on the plate.

Serve up per the image, placing the pea puree around the place and using the peashoots as the garnish.


Bon appetit


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One Response to “A colourful (& easy) smoked salmon with claw crabmeat recipe”

  1. March 17, 2014 at 10:51 pm #

    Thanks for posting Nadine, the dish looks delish!

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