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Smoked Salmon Parcels

120 gr white crab meat
20 gr avocado, diced
25 gr cucumber, seeds removed and diced
20 gr plum tomato fillet, diced
75 ml salad dressing
250 gr smoked salmon, cut in 8 thin slices
40 gr Beluga caviar
40 gr assorted salad leaves
salt and freshly milled pepper
chive tops

Serves 4

Mix the crab meat with the diced avocado, cucumber and tomato, and
half the salad dressing. Season well with salt and pepper. Divide
the crab meat mixture between the slices of smoked salmon and fold
each one into a neat parcel. Arrange two parcels on each plate and
top with the caviar. Toss the salad leaves in the remaining salad
dressing and season to taste. Arrange on plates and garnish with
chive tops.

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