Crab and smoked salmon parcel (serves 4)

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Crab and smoked salmon parcel (serves 4)


Equipment needed – 4 ramekins or ring moulds, cling film / food wrap
8 large slices smoked Irish salmon
12 tablespoons Irish crab white meat
6 tablespoon Marie Rose Sauce (see recipe below)
½ finely diced red chilli – optional
Juice of ½ lime
Lime zest and wedges
Lime and chilli salad dressing (see recipe below)

Marie Rose seafood sauce
6 tablespoons mayonnaise
3 tablespoons tomato ketchup
1 tablespoon brandy
A dash of Tabasco sauce

Chilli and citrus dressing
1 red chilli – de-seeded and finely chopped
1 tablespoon fresh coriander
Zest and juice of ½ lime
Zest and juice of ½ orange
3 tablespoons olive oil


Cut a small square piece of cling film / food wrap and use to line the inside of the mould.
Cut the smoked salmon into wide slices, and press into the inside of the mould. There should be no gaps showing, as the smoked salmon will create the outer layer of the parcel.
Mix the Marie Rose sauce with the crabmeat, lime juice and chilli, season with a little salt and pepper and mix together gently.
Use a spoon to place the crabmeat into the inside of the smoked salmon mould and press down firmly with the back of the spoon until it is nearly full.
Fold the remaining pieces of salmon over the crabmeat and again press firmly – this helps to keep the shape of the parcel.
Cover with the remaining cling film and allow to set in a fridge for at least an hour.
When you are ready to serve, gently remove from the mould, garnish with lime zest and dressing (or a dressing of your choice) and serve.

Marie Rose seafood sauce
Combine all ingredients together and mix well

Chilli and citrus dressing
Place all ingredients in a bowl and whisk until well combined