John ross Jr's royal smoked salmon

Date Added : 11/04/2020


50g John Ross Jr Traditional Smoked Salmon (thinly sliced)

25g Cornish claw crabmeat

100g frozen peas

50ml vegetable stock

Pea shoots

Fresh coriander half a handful

Lemon juice 1 teaspoon

Mayonnaise 1 tablespoon

Chili flakes

Whole red chili

50ml olive oil


Turn on the oven to 140 degrees Celsius. When at temperature, place the chili inside and dry for about 20 minutes. Take out and leave to cool.
Warm 50ml of olive oil, making sure you don’t boil it, then add a ¼ of the chili with seeds. Blend until red in colour and chill.
Julienne the remaining chili, discarding the remaining seeds.
Bring the vegetable stock to the boil and add the frozen peas. Cook, blend into a puree then chill.Mix the Cornish Claw crabmeat with the lemon juice and Mayonnaise.
Lay the smoked salmon on the plate.
Serves 2