Crab, trout and tomato torte, avocado, grapefruit and radish salad

Cooking Time

Ingredients

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Ingredients For the torte

  • g smoked Scottish sea trout
  • g picked cooked white crab meat
  •   1/2 lime, juice
  • g crème fraiche
  • g dill, chopped
  •   2 Scottish plum tomatoes (skin, deseed and dice)
  • ml rapeseed oil
  •   Seasoning

For the avocado

  •   1 soft Hass avocado
  • g crème fraiche
  •   1/2 lime juice
  •   Salt, to taste

Method

  • 1

    Step 1

    Finely dice trout and pack in 2cm high into a greased 5cm ring mould. Combine crab with crème fraiche, dill and lime juice, season with salt. Pack a further 2cm high on top of trout. Season tomato and combine with rapeseed oil and place on top of crab, refrigerate until required.
  • 2

    Step 2

    Half and remove flesh from avocado then stick blend until smooth with remaining ingredients For the citrus dressing 1 orange, segmented ½ lemon, segmented 5 ml runny honey 60 ml sunflower oil Stick blend all ingredients until smooth, strain through sieve, season and reserve For the salad 2 radish, thinly slice 4 orange segments mixed micro herbs
  • 3

    Step 3

    Serve as pictured.

Ingredients

  • 100 g smoked Scottish sea trout
  • 100 g picked cooked white crab meat
  • 1/2 lime, juice
  • 30 g crème fraiche
  • 5 g dill, chopped
  • 2 Scottish plum tomatoes (skin, deseed and dice)
  • 5 ml rapeseed oil
  • Seasoning
  • 1 soft Hass avocado
  • 30 g crème fraiche
  • 1/2 lime juice
  • Salt, to taste