Crab sausage roll, brown crab mayo and lemon

Yields12 Servings
 450g salmon fillet 3 whites and one whole eggs 850ml double cream 10g salt 3g cayenne pepper 16 ml lemon juice 1kg white crab meat 6 slices white bread 250 ml milk 1 kg brown crab meat 1/2 bunch parsley 4 lemons (finely chopped) bunch chives (chopped) 1 pack ready-made puff pastry 100 ml tomato sauce 10 ml tabasco 250 ml mayonnaise 10 ml worcestershire sauce
1

Preheat the oven to 180C/350F gas mark 4.

2

Begin by making the salmon mousse. Blend the salmon flesh to a fine purée and add the eggs.

3

Pass through a fine sieve and place on a plate in the freezer for about 10 minutes. When the edges start to crystallise, blend again until smooth.

4

Add 550ml of the cream, and continue adding until you have a smooth consistency. Now add the salt, cayenne pepper and lemon juice, and reserve for later.

5

Next make the crab roll filling. Dry the white crab meat on kitchen roll or a clean cloth.

6

Soak the bread in the milk until soft, then squeeze out the excess liquid and blend until smooth.

7

Combine with the rest of the ingredients and 300g of the salmon mousse

8

Poach off a small amount to check the flavour, and balance and adjust the seasoning if required.

9

Roll in cling film to form a ballotine. Chill for 20 minutes to set.

10

To make the crab mayonnaise, combine all the ingredients and season with salt and pepper.

11

Roll out the puff pastry.

12

Unwrap the filling from the cling film and place on top of the pastry, leaving enough space around it to fold over and seal the join and ends, then wrap and seal the pastry around it.

13

Egg wash the pastry, put on a tray lined with parchment paper, and bake at 180C for 25 minutes, or until the pastry is done.

14

Leave to cool before dividing the roll into portions.

15

Serve each slice of sausage roll accompanied by a generous spoonful of the crab mayonnaise and a wedge
of lemon.

CategoryCuisine

Ingredients

 450g salmon fillet 3 whites and one whole eggs 850ml double cream 10g salt 3g cayenne pepper 16 ml lemon juice 1kg white crab meat 6 slices white bread 250 ml milk 1 kg brown crab meat 1/2 bunch parsley 4 lemons (finely chopped) bunch chives (chopped) 1 pack ready-made puff pastry 100 ml tomato sauce 10 ml tabasco 250 ml mayonnaise 10 ml worcestershire sauce

Directions

1

Preheat the oven to 180C/350F gas mark 4.

2

Begin by making the salmon mousse. Blend the salmon flesh to a fine purée and add the eggs.

3

Pass through a fine sieve and place on a plate in the freezer for about 10 minutes. When the edges start to crystallise, blend again until smooth.

4

Add 550ml of the cream, and continue adding until you have a smooth consistency. Now add the salt, cayenne pepper and lemon juice, and reserve for later.

5

Next make the crab roll filling. Dry the white crab meat on kitchen roll or a clean cloth.

6

Soak the bread in the milk until soft, then squeeze out the excess liquid and blend until smooth.

7

Combine with the rest of the ingredients and 300g of the salmon mousse

8

Poach off a small amount to check the flavour, and balance and adjust the seasoning if required.

9

Roll in cling film to form a ballotine. Chill for 20 minutes to set.

10

To make the crab mayonnaise, combine all the ingredients and season with salt and pepper.

11

Roll out the puff pastry.

12

Unwrap the filling from the cling film and place on top of the pastry, leaving enough space around it to fold over and seal the join and ends, then wrap and seal the pastry around it.

13

Egg wash the pastry, put on a tray lined with parchment paper, and bake at 180C for 25 minutes, or until the pastry is done.

14

Leave to cool before dividing the roll into portions.

15

Serve each slice of sausage roll accompanied by a generous spoonful of the crab mayonnaise and a wedge
of lemon.

Crab sausage roll, brown crab mayo and lemon