Print
Prep Time
15 Minutes
Serves
2-4 People
Ingredients
Roulades:
- 3/4 cup mayonnaise
- 2 tblsp Irish whiskey
- 1 lb fresh crabmeat
- 1/2 tsp fennel seeds
- 8 slices (180g) of Burren Smoked Irish Organic Salmon, cold smoked
- 3 cups mixed greens
- 1 avocado, peeled, pitted, and cut into 8 slices*
- 1/2 cup chopped walnuts
- Brown Soda Bread for serving
Walnut Vinaigrette:
- 3 tblsp roasted walnut oil
- 1 tblsp rapeseed oil
- 1 tblsp white wine vinegar
- Salt and freshly ground pepper to taste
Method
Making the vinaigrette:
Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.
Making the roulades:
In a small bowl, whisk together the mayonnaise and whiskey.
Stir in the crabmeat and fennel seeds.
Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.
To serve:
Divide the mixed greens among 4 salad plates.
Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts.
Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.
Top Tip: In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.
You may also like
Crab Cakes with Hollandaise Sauce
Lime & Basil Posset, Strawberries and Shortbread
Homemade Pizza
The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker.