Crab with pickled mushrooms, grilled swede and kefir dressing
A lovely crab dish — good for lunch or as a starter.
Ingredients
Crab with pickled mushrooms, grilled swede and kefir dressing
- Swede
- Mushrooms
- g Crabmeat (a mix of white and brown)
- ml Kefir
- ml Full-fat soured cream
- tbsp Horseradish, grated
- Salt
- Lemon
- Red onion, finely chopped
For the pickling liquid
- ml Cider vinegar
- g Sugar
- ml Water
Instructions
Pickled and grilled swede
Cut the skin off the swede and cut it into smaller pieces.
Then cut thin slices using a mandolin, about 2mm thick.
Grill the slices on one side.
Use the same pickling liquid to pickle the mushrooms.
Kefir dressing
Mix the kefir and soured cream in a bowl.
Add the grated horseradish and the finely grated zest of 1 lemon.
Season to taste with a little salt and lemon juice.
Assembly
Mix the crabmeat and the finely chopped red onion.
Arrange the mushrooms and the grilled swede slices around the crab. Put a raw egg yolk in the middle of the crab.
Scatter over a little cayenne pepper.
Finish with the kefir dressing.
Crab with pickled mushrooms, grilled swede and kefir dressing
For the pickling liquid
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