makes
16
prep
10 minutes
difficulty
Easy
makes
16
serves
preparation
10
minutes
difficulty
Easy
level
Ingredients
- 2 green witlof
- 150 g crab meat
- ½ firm avocado, finely diced
- juice 1 lime
- 3 tsp extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 50 g salmon roe
- 1 tbsp snipped chives
- chive flowers, for garnish
- extra, lime wedges, for serving
Instructions
Gently pull apart the leaves from the witlof and trim the ends. Wash and dry them, arrange on a serving platter.
Place the crab meat, avocado, lime juice, oil, salt and pepper in a small mixing bowl, toss gently.
Place a heaped teaspoon of the crab mixture in each witlof leaf and top with a little salmon roe, chives and chive flowers. Serve with extra wedges of lime.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
