Smørrebrød with Crab Salad, Avocado Mousse and Chilli

December 28, 2014

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.

Crab salad with avocado mousse and chilli assembly © kvalifood.com

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.