Crab Tian (serves 4)

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Crab Tian (serves 4)


4 medium potatoes
A little salt and pepper
Small bunch chives – finely chopped
200g Irish crab meat
2 Slices smoked salmon
4 tablespoons crème fraiche
½ teaspoon brandy


Firstly, peel the potatoes and cut into chunks approx 1 cm square. Boil in lightly salted water until soft. Set a side and allow to cool.
Gently mix potatoes with a little mayonnaise and chives to create a potato salad. Season with a little salt and pepper. (The mix should have a few pieces of potato in it rather than being totally smooth)
Place ring moulds onto a plate. Place a tablespoon of the potato salad into each mould and press down until level.
Sprinkle chopped chives on top of the potato - make sure to cover the entire surface, particularly around the sides, as this will create a nice green band at the end.
Mix the crab meat with a little brandy and enough crème fraiche to bind together. Spoon 1 tablespoon of this mixture into each of the moulds, and press down until level.
Allow to set in a fridge until needed, gently remove from the mould and top with a few small ribbons of smoked salmon and chopped chives. Garnish with salad and serve.