4 slices brioche, crust removed (or sour dough)
1 blue swimmer crab (cooked and meat picked)
200ml olive oil, plus extra
1 ½ tbsp red wine vinegar
1 fresh salmon fillet portion (about 180g), skin removed
1 tbsp baby capers, rinsed, drained and finely chopped
1 French shallot, finely chopped
½ lemon, rind and juice
1 handful of baby peas, blanched
Micro coriander (if possible)
2 tbs whole egg mayonnaise
¼ cup coarsely chopped dill
1 tsp sugar
½ lemon, juiced
1 tsp red wine vinegar
¼ cup olive oil
Preheat grill to high. Cut brioche and place on oven tray and drizzle with oil. Grill until golden on both sides. Set aside.
Bring a large saucepan of water to the boil over high heat. Add the asparagus and peas and blanch for 3 minutes. Drain and cool in a bowl of iced water.
In a boil add 1 tbs of mayonnaise with the crab meat and set aside until serving.
For dill vinaigrette, combine ingredients in a mortar and pestle, pound to combine, season to taste.
Dice salmon into 1cm cubes; combine with capers, ½ tbsp vinegar, eshallot, lemon rind and juice. Season to taste.
To serve, place salmon mixture in a ring mould, top with 1 tbsp of crab meat and mayonnaise. Combine the cooled peas and asparagus and some of the dill vinaigrette. Place around the salmon and serve with some crust brioche.