Tina of Crabmeat and Smoked Salmon served with Ruby Grapefruit, Dill Crème Fraîche and Guacamole

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 lime
  • 1 chilli
  • 1 bunch of coriander
  • 1 grapefruit
  • 1 packet of rocket leaves
  • 2 tblsp olive oil


  1. Line the fondant ring size of your choice with lime juice first and then with the smoked salmon.
  2. For the Crabmeat Mixture:
  3. 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.
  4. For the Guacamole:
  5. 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.
  6. 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.
  7. To Finish:
  8. Segment 1 ruby grapefruit and cut into small squares.
  9. Make dill Crème fraîche by mixing the left over Crème fraîche and dill and pour into a squeeze bottle.
  10. Decorate plate with 5 dots of guacamole and place a piece of grape fruit and dill on top around crabmeat tian.
  11. Place dots of dill Crème fraîche around the plate too.
  12. Lightly drizzle with some grape fruit juice.


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