Ensalada de cangrejo con vinagreta de huevas de salmón

Go to Image Crab salad with salmon roe vinaigrette
Where

Serves 4:

  • 1 King Crab Leg
  • 1 boiled potato
  • 1/2 onion
  • 1 Boiled Egg
  • Lettuce Mix
  • Olive Oil
  • Sherry Vinegar
  • Maldon Salt
  • 1 Jar of Salmon Roe

Open the crab leg, removing all the meat, and make curls with cling film to cook for 1 or 2 minutes; cool it and cut some into small medallions, and chop a couple of pieces to make a salad with the potato, onion, egg, mayonnaise and some seafood.

Prepare the vinaigrette with oil, vinegar, salt and salmon roe. We fry the crab medallions in the frying pan, turning them over and over.

Place 2 small moulds on a plate; one for the salad and the other for the vinaigrette-dressed mezclum. Place a few spoonfuls of salmon roe on top of the salad and place the crab medallions on the lettuce. Finally, garnish with a few spoonfuls of the roe vinaigrette and place a few flakes of salt on the medallions.