A wonderful starter that won't fail to impress.


  • 250 g smoked salmon
  • 200 g crabmeat
  • 1 tube of crème fraîche
  • 1 bunch of dill
  • salt and pepper to season
  • 1 avocado
  • 1 chilli
  • 1 lime
  • 1 bunch of coriander
  • 1 grapefruit
  • 1 packet of rocket leaves
  • 2 tblsp olive oil


  • Line the fondant ring size of your choice with lime juice first and then with the smoked salmon.
  • For the Crabmeat Mixture:
  • pour the crab meat into a large bowl and mix with 2 tbsp of Crème fraîche, a few sprigs of chopped dill and season with salt and pepper. Divide between the 4 moulds and pour mixture inside.
  • For the Guacamole:
  • Mash up 1 avocado in a large bowl. Then dice up a ¼ of a red chilli and add to the avocado along with ½ lime juice and some chopped coriander. Season well with salt.
  • Spread the guacamole on top of the crabmeat. Slowly lift off the metal ring and then mix rocket leaves in a large bowl with olive oil and salt and pepper. Roll rocket leaves into a ball shape and place on top of the guacamole.
  • To Finish:
  • Segment 1 ruby grapefruit and cut into small squares.
  • Make dill Crème fraîche by mixing the left over Crème fraîche and dill and pour into a squeeze bottle.
  • Decorate plate with 5 dots of guacamole and place a piece of grape fruit and dill on top around crabmeat tian.
  • Place dots of dill Crème fraîche around the plate too.
  • Lightly drizzle with some grape fruit juice.

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