Crab & Smoked Salmon Stack

Before starting this Crab & Smoked Salmon Stack recipe, make sure you have organised all the necessary ingredients.

Spread the smoked salmon slices on a chopping board and cut them into 18 discs with a cutter or mousse ring.

Reserve in the fridge.

Finely chop the salmon scraps with a knife.

... chop the parsley, basil...

...hacher le persil, le basilic...

... and chives.

Strain the crab meat and shred into a recipient. Add the shallots...

... and the chopped herbs.

Add 4 tablespoons of olive oil and season with pepper.

Place a stainless steel ring in the centre of each serving plate. Arrange a smoked salmon disc at the bottom.

Fill with the crab preparation halfway up.

Press to make it compact.

Arrange a second disc of smoked salmon and fill up with the crab preparation.

Cover with a disc of smoked salmon.

Gently remove the ring. Reserve in the fridge until ready to serve.

Just before serving, arrange a few sprigs of chives on each crab and smoked salmon stack. Enjoy!