Project Description


Smoked salmon salad with crabmeat dressing

Quick yet luxurious, this is a great supper for two - the fresh crab mix with mayo and cayenne is also delicious with potatoes
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
Servings 2 people
Calories 538 kcal


  • 100 g tub fresh crabmeat
  • 2 tbsp mayonnaise
  • good pinch cayenne pepper
  • ½ tbsp lemon juice
  • 1 tbsp olive oil
  • 6 small slices Ballyhack Smokehouse smoked salmon
  • 2 small handfuls curly endive
  • 8 cherry tomatoes , halved
  • 1 avocado , peeled, stoned and thickly sliced
  • 1 small shallot , thinly sliced
  • few rocket leaves, to serve
  • toast (optional)


  • Mix the crabmeat with the mayonnaise and cayenne pepper. Set aside. Stir the lemon juice and oil together in a large bowl with some seasoning.
  • Arrange the smoked salmon on 2 large plates. Add the endive, cherry tomatoes, avocado and shallot to the lemon dressing, toss well and pile onto the plates. Top with the crabmeat mixture, scatter over rocket leaves and serve with toast, if you like.


  • fat 44g
  • saturates 7g
  • carbs 4g
  • sugars 3g
  • fibre 4g
  • protein 31g
  • salt 4.5g