Smoked salmon and crab salad is an affordable luxury style starter for a dinner party. Or if you’re feeling fancy, you can treat yourself to this for lunch some time.
We made this for our guests recently and it was the perfect no-fuss starter to prepare. It takes around 5 minutes to make and is so full of flavour that you’d think it took so much more effort.
If you are looking for a smoked salmon starter with a difference, try this recipe. We think this makes a particular great Christmas dinner starter as it doesn’t require the oven or hob in any way. You can just assemble and go!
What is smoked salmon and crab salad?
This fresh salmon salad uses smoked salmon and crab to add some luxury to your dinner. The salad uses a mixture of mayonnaise and cayenne pepper to add creaminess and a touch of spice to the crabmeat.
For extra flavour, we create a simple salad dressing of olive oil, lemon juice, salt and pepper. This is tossed together with the salad leaves, tomatoes, avocado, and shallots.
Finally, this is finished with the freshness of the smoked salmon slices.
What do smoked salmon and crab salad taste of?
There is a lovely combination of tasting notes to this simple starter. It’s a cold dish so the acidity of the salad dressing and the spice of the cayenne pepper elevates the earthiness of the seafood.
How/when to serve smoked salmon and crab salad
This starter feels like a touch of luxury and feels like it’s best served at a dinner party or special occasion. We think it would also work well as a summer lunch perhaps. Or even as a picnic option, simply mix, pack, and enjoy in the sunshine.
Can I use other spices?
If you don’t have any cayenne pepper you can use a touch of chilli powder. Or if you are not a fan of spiciness at all you can omit the cayenne pepper all together.
SMOKED SALMON AND CRAB SALAD (SERVES 4)
200g Fresh Crabmeat
3-4 Tbsp Mayonnaise
Sea Salt Flakes
Ground Black Pepper
½ Tsp Cayenne Pepper
1 Tbsp Lemon Juice
2 Tbsp Extra Virgin Olive Oil
12 Small Slices Smoked Salmon
4 Small Handfuls Salad Leaves
16 Cherry Tomatoes, halved
2 Avocados, sliced
2 Small Shallots, thinly sliced
Melba Toast, to serve (optional)
Combine the crabmeat with mayonnaise and cayenne pepper. Set aside.
In a large bowl whisk together the lemon juice and olive oil with some seasoning of salt and pepper.
Add the salad leaves, tomatoes, avocado and shallots to the dressing, toss together.
To serve, arrange the smoked salmon between 2 plates. Pile the salad on top of the salmon, followed by the crabmeat mixture.