Herbs to garnish 4 tbs balsamic vinegar reduction 60g cream cheese 5g chopped chives Salt and pepper Dash of Worcestershire sauce and pickled ginger to season 1 tbs crème fraiche 4 tbs saffron dressing 200g white crabmeat 1 tomato cut into concasse 250g smoked salmon 20g curly endive
Spread the cream cheese and chives on to thin slices of smoked salmon. Roll up to form a roulade and slice on to a plate. Mix the crab meat with the crème fraiche and season with the Worcestershire sauce, pickled ginger, salt and pepper. Place in a ring in the centre of the plate. Garnish with tomato concasse, curly endive and picked fresh herbs. Drizzle with saffron dressing and balsamic vinegar reduction. Recipe supplied by: Ian Hunt, executive chef, Kingsway Hall Hotel