Crab Salad Recipe, Mackerel Tartare & Cucumber
This Adam Simmonds crab salad recipe combines crab with mackerel tartare, cucumber balls and avocado puree for a remarkable seafood experience
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Saucepan
- Spoon
- Measuring spoon
- Plate
Ingredients
- 50g of white crab meat
- 16g of brown crab meat
- 0.5g of dill
- salt
- 1 mackerel fillet, weighing 500g
- 1 lemon, juiced
- 3g of salt
- 1 cucumber, juiced
- 1.4g of agar agar
- 2g of gelatine
- 1 cucumber, balled and juiced
- 85g of Hass avocado, diced
- 1/2 lemon, juiced
- 75ml of milk
- 5ml of egg yolk
- 2g of Dijon mustard
- 30ml of grapeseed oil
- 2ml of white wine vinegar
- caviar
- 1 handful of red vein sorrel leaves
- 1 handful of rocket
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