Smørrebrød with Crab Salad, Avocado Mousse and Chilli
Crab salad with avocado mousse and chilli © kvalifood.com
Crab salad is a luxury take on the classic smørrebrød board and draws inspiration from both Danish and international shellfish traditions. Crabmeat has a delicate, sweet flavour and a light, flaky texture that requires gentle handling — fold it carefully into the dressing, never mash it. The avocado mousse provides a creamy, mild base that lets the crab take centre stage. The chilli adds a discreet heat that wakes the palate without overpowering. It is a smørrebrød that sits somewhere between Scandinavian minimalism and international seafood tradition, and it needs good ingredients to work — fresh crabmeat makes a noticeable difference.
Ingredients
Yields 4 servings
Avocado mousse
- 1 ripe avocado
- 2 tbsp crème fraîche
- 1 tbsp lemon juice
- salt
- white pepper
Crab salad
- 200 g crabmeat (fresh if possible)
- 2 tbsp mayonnaise
- 1 tbsp finely chopped dill
- 1 tsp lemon juice
- grated lemon zest
- salt
- white pepper
Assembly
- 4 slices white bread
- butter, for the bread
- 1 red chilli, cut into thin rings (seeds removed)
- fresh chervil
- dill
- lemon slices
- flaky salt
Directions
Avocado mousse
Mash the avocado with a fork. Mix with crème fraîche and lemon juice to a smooth mousse. Season to taste.
Crab salad
Fold the crabmeat gently with mayo, dill, lemon juice and lemon zest. Season to taste. Handle carefully — the crabmeat should not be mashed.
Assembly
Spread the bread with butter. Spread a layer of avocado mousse. Top with crab salad. Place chilli rings on top. Garnish with chervil, dill, lemon slices and flaky salt.