With Spring being a celebration of fresh flavours, there's still plenty of time to make the most of May's blooming bounty by fashioning seasonal recipes in the comfort of your own home.
Crab, Smoked Salmon And Watercress Terrine
Make your dinner guests feel fancy and tantalise taste buds by pairing fresh, sweet white crab meat with good-for-you seasonal greens - asparagus, watercress and spring onion.
- Prep time: 30 minutes
- Cooking time: 5 minutes
- Serves: 8
Ingredients
- 250g fresh white crab meat
- 450g smoked salmon slices
- 1tbsp olive oil
- 140g watercress, tough stems removed, plus extra to serve
- 600g reduced-fat cream cheese
- Zest 1 lemon, plus wedges to serve
- 2tbsp finely chopped fresh dill
How to cook:
- Line a 20cm x 10cm loaf tin with cling film, laying it in as smoothly as possible and letting the excess hang over the sides. Cover the base, ends and the sides of the terrine tin with 325g of the smoked salmon slices, slightly overlapping them. Again, allow the ends of the pieces to overhang so that they can be folded over the finished terrine. Chop the remaining smoked salmon finely and set aside.
- Put the olive oil in a large frying pan and add the watercress, allowing it to wilt down over a medium heat for 1 minute. Let it cool, then squeeze out the excess water in a clean tea towel and chop finely.
- Divide the cream cheese between two medium-sized mixing bowls. Add the watercress to one half and season. Add the crabmeat, chopped smoked salmon, lemon zest, dill and plenty of black pepper to the other bowl of plain cream cheese and fold together, trying not to break up the salmon too much.
- Spoon half the crab mixture into the lined loaf tin, smoothing the top with a spatula. Top with all of the watercress mixture, again smoothing the top. Finish with the remaining crab mixture and smooth the top.
- Fold the overhanging smoked salmon slices over the top to seal the terrine completely. Then cover the terrine with the overhanging ends of cling film. Weigh it down with a couple of tins or similarly heavy objects and chill in the fridge for at least 5 hours (preferably overnight). Slice and serve with watercress and lemon wedges.
Visit www.fishisthedish.co.uk/crab for loads more healthy crab recipe ideas as well as interesting, fun facts on these decapods!
Tagged in Recipes