- 3/4 cup mayonnaise
- 2 tblsp Irish whiskey
- 1 lb fresh crabmeat
- 1/2 tsp fennel seeds
- 8 slices (180g) of Burren Smoked Irish Organic Salmon, cold smoked
- 3 cups mixed greens
- 1 avocado, peeled, pitted, and cut into 8 slices*
- 1/2 cup chopped walnuts
- Brown Soda Bread for serving
- 3 tblsp roasted walnut oil
- 1 tblsp rapeseed oil
- 1 tblsp white wine vinegar
- Salt and freshly ground pepper to taste
Making the vinaigrette:
Combine the oils, vinegar, and salt and pepper to taste in a sealable jar, cover, and shake until blended. Set aside.
Making the roulades:
In a small bowl, whisk together the mayonnaise and whiskey.
Stir in the crabmeat and fennel seeds.
Spread the crabmeat mixture onto the slices of salmon, roll up into cylinder shapes, and refrigerate for 15 minutes.
Divide the mixed greens among 4 salad plates.
Place 2 roulades and 2 slices of avocado on each, and sprinkle with the walnuts.
Drizzle the vinaigrette over the greens. Serve immediately with brown soda bread.
Top Tip: In order to prevent the avocado slices from going black, brush them with freshly squeezed lemon juice.
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