Smoked salmon, crab and new potato timbales

Method

1. Line four 150ml ramekins with cling film. Line the ramekins with smoked salmon strips, draping the excess smoked salmon over the rims of the ramekins.

2. Mix together the crabmeat, new potatoes, spring onions, chives, mayonnaise and lemon juice in a bowl. Season with salt and freshly ground pepper.

3. Divide the crab mixture evenly among the ramekins and press it down firmly. Fold over the excess smoked salmon, covering the filling. Cover with cling film and chill in the refrigerator for at least 3 hours.

4. To make the sauce mix the yogurt with enough lemon juice to give a sharp flavour. Season generously with salt and freshly ground black pepper.

5. Carefully turn out the smoked salmon timbales onto four serving plates. Drizzle with the yogurt sauce and garnish with chive lengths.

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Ingredients

225g Smoked salmon, finely sliced and cut into strips
225g fresh cooked crabmeat, half brown/half white meat
175g new potatoes, boiled and finely diced
2 Spring onions, finely chopped
1 tbsp chopped chives
3 tbsp mayonnaise
1 tsp lemon juice
salt and fresh ground black pepper
Chives, to garnish

For the sauce:

6 tbsp natural yogurt
good squeeze lemon juice
salt and fresh ground black pepper

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