This recipe is for a really tasty salmon and crab salad that is packed with Spring freshness. The delicate sweetness of the crab meat and the richer flavours of the poached salmon work really well with varied flavours and textures of the the salad.

Sustainable Supper Club

The recipe comes from Dorothy – @dotscookin who is  one half of the Sustainable Supper Club (the other being Nati – @natisonpriory) so we have some great local provenance. The Sustainable Supper Club is focused on tasty dishes using local and seasonal food along with cocktails and conversation on how to develop your own sustainable lifestyle. You can find out more about their next event here >>

Ingredient quantities below will serve four people. The quantities are flexible depending on your preferences or appetite.

Ingredients For Salmon And Crab Salad

500 g salmon filet, (skin removed) from Walter Purkis & Sons
150 g picked crab meat from Walter Purkis & Sons
2 large handfuls of pea shoots or other green salad 1/2 head of red radicchio, sliced in to thin strips
1 shallot finely sliced
1 yellow (or other colour) carrot, peeled and sliced thinly with a mandolin
A small handful of fennel fronds (if you cannot find these try carrot tops or other herbs)

Cooking Method For Salmon And Crab Salad

Salad: Dorothy notes here that the produce was sourced from her veg box via Riverford NW london also  Alexandra Palace farmers market with a mention for Brockmans Farm and Wild Country Organics so look them up next time you visit.

Rub the salmon all over with 1 tbsp olive oil the season with some chunky sea salt and then bake at a very low temp for about 40 to 50 min at 110 °C. This gentle cooking will make the salmon super soft and buttery. Remove from the oven and let the fish cool while you prepare the salad and dressing. (Cooking the fish this way is based on Samin Nosrat’s slow cooked salmon recipe)

The key to preparing this recipe is to make a bed for the salmon to lie on.

Wash and dry then layer the pea shoots or other green salad on the bottom of your salad. Mix in the radicchio and the sliced carrots.

Top with the salmon and crab and place the fennel fronds (or other pretty herbs) and shallot on last. The slices of seasonal kumquats add some attractive colour but some small slices of orange  would also work well.

A classic french French vinaigrette will go very well but dress onto individual plates as the dressing can wilt the salad on your serving dish.

@dotscookin Vinaigrette

3 tbsp good olive oil
1 tbsp white wine vinegar
1 tsp smooth Dijon mustard
a pinch of salt
Chopped shallots and/or lemon zest work really well

The easiest way to prepare is to shake it in a jar or if you make it in a bowl start by adding the mustard, vinegar and salt then slowly add the olive oil while mixing until it is nice and smooth.