120 gr. white crab meat
20 gr. avocado, diced
25 gr.cucumber, seeds removed and diced
20 gr. plum tomato fillet, diced
75 ml. salad dressing
250 gr. smoked salmon, cut in 8 thin slices
40 gr. Beluga caviar
40 gr. assorted salad leaves
salt and freshly milled pepper
chive tops
Serves 4
Mix the crab meat with the diced avocado, cucumber and tomato, and half the salad dressing. Season well with salt and pepper. Divide the crab meat mixture between the slices of smoked salmon and fold each one into a neat parcel. Arrange two parcels on each plate and top with the caviar. Toss the salad leaves in the remaining salad dressing and season to taste. Arrange on plates and garnish with chive tops