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When it comes to fish and seafood, we think simplicity is always the way to go! This raw, shaved salad with juicy crab meat is wonderfully fresh and perfect on a warm day
Recipe taken from Foolproof Fish by Libby Silbermann (£12.99, Quadrille)Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a knife. To slice the asparagus, use a peeler to create ribbons.
Prepare the salad dressing by whisking together the ponzu or lime juice, mustard, sesame oil, rapeseed oil and sugar in a small bowl until smooth.
Scatter the sliced vegetables onto a serving platter and distribute the crabmeat around the salad. Drizzle over the dressing and then top with a sprinkling of black sesame seeds and dill.
Begin by thinly slicing the fennel and courgette for the salad – if you have a mandoline then this works best, but alternatively you can thinly slice with a knife. To slice the asparagus, use a peeler to create ribbons.
Prepare the salad dressing by whisking together the ponzu or lime juice, mustard, sesame oil, rapeseed oil and sugar in a small bowl until smooth.
Scatter the sliced vegetables onto a serving platter and distribute the crabmeat around the salad. Drizzle over the dressing and then top with a sprinkling of black sesame seeds and dill.
15 minutes
Serves 18-22 scones
