Crab salmon and avocado stacks
Ingredients
- 1/2 cup (170g) cooked crab meat
- 1/2 cup crème fraîche
- 1/5 eschalot, finely chopped
- 1 teaspoon finely grated lemon zest
- 1 avocado, stoned, peeled, chopped
- 1 tablespoon lemon juice
- 2 tablespoon chives, chopped
- 8 slice smoked salmon
- 100 gram micro herbs, to serve
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