Buy a pot of ready-prepared crabmeat and mix together with salmon to make this really easy dinner party treat that looks so impressive.
Serves: 4


    • 100gcarton white crabmeat140g packet smoked salmon, finely chopped
    • 4 spring onions, finely sliced
    • 2 level tbsp chopped fresh dill
    • 1tbsp virgin olive oil
    • Juice of ½ lemon
    • Salt and freshly ground black pepper
    • 200ml carton creme fraiche
    • 1-2 level tsp horseradish sauce or relish

To garnish:

    • Sprigs of dill
    • Slices of lemon
    • Lumpfish roe
    • Salad leaves


    1. Line a small baking sheet with cling film and place the 4 metal rings on the tray.
    1. Put the crabmeat, smoked salmon, spring onion, dill, olive oil, lemon juice and seasoning into a bowl and mix well.
    1. Divide the mixture between the 4 rings, pressing it down firmly.
    1. Mix together the creme fraiche and horseradish sauce or relish and spread it over the top of the fish mixture.
    1. Chill the fish for at least 2hrs, or overnight.
    1. Slide a wide palette knife under each ring in turn and transfer them to a plate. Lift off the ring. Garnish each with a sprig of dill, a quarter of a slice of lemon and some lumpfish roe, and serve with salad leaves. (Not suitable for freezing).

Nutritional information per portion

fat 15.0g saturates 7.0g calories 192(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.