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.
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.