Crab salad and tandoor smoked salmon mousse, kumquat and spicy plum chutney

INGREDIENTS
(serves four)

For the crab salad:
160g white crab meat
5g fresh tarragon
2g sea salt
1g freshly ground black pepper
20ml mayonnaise
10ml lemon oil

For the tandoor smoked salmon mousse: 80g tandoor smoked salmon
24g cream cheese
24g crème fraîche
1g freshly ground white pepper

For the kumquat and plum chutney: 40g kumquat, sliced

10g spring onion, finely chopped
3g sea salt
1g freshly ground black pepper
4g coriander, finely chopped
20ml red wine vinegar
1g cinnamon powder
1g ground cumin, toasted
4g brown sugar
Red chilli, finely chopped (to taste)

For the dressing: 20ml lemon juice
20ml kumquat puree
10ml Champagne vinegar
5g Dijon mustard
8g shallot, finely diced
2g sea salt
1g freshly ground white pepper
50ml olive oil
Water, if needed

METHOD For the crab salad: Gently mix all ingredients together, then separate into four equal parts. Three-quarter fill four ring moulds with the mixture. Chill in fridge.

For salmon mousse: Place all ingredients in to a food processor and blend until smooth. Place mixture in a pastry bag and pipe over the ring moulds of crab meat. Chill.

For the chutney: Reduce all ingredients slowly over a low heat until you reach the consistency of a thick chutney.

For dressing: Place all ingredients, bar the olive oil and water, in a blender and pulse-blitz, slowly adding olive oil until mixture becomes creamy. Adjust with water if necessary.

Turn out the crab and mousse moulds onto individual plates and accompany with a serving of the chutney and a little dressing.

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