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Brown crab, pickle and trout roe salad

Name: Brown crab, pickle and trout roe salad
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish, Mediterranean, Home-style
Ingredients: 700 g Brown crab (cooked); 600 g Potato; 150 g Carrot; 100 g Egg (2 eggs); 80 g Pickles; 15 g Capers; 60 g Trout roe; 120 g Spanish crispbreads; 180 ml Extra virgin olive oil; 15 ml Vinegar; 5 g Parsley; 4 g Salt

Creamy seafood salad with brown crab, pickles and trout roe.

35 minprep

40 mincooking

4servings

3.394 kcalwhole recipe

849 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Omnivorous Starter 1 to 2 hours Spanish

Nut-free y 4 más Indicative dietary requirements

View full classification 21 etiquetas

Diet

Omnivorous

Necesidades alimentarias

Nut-freePeanut-freeSoy-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchAppetiser

Preparation

Boiling

Aparatos

CasseroleBlender

Cocina

SpanishMediterraneanHome-style

Season

All year round

Occasion

For guestsCelebrations

Nutrition

High in proteinSource of omega-3

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Appetiser

Total time

1 to 2 hours

What you need

Ingredients

Brown crab cooked 700 g
Potato 600 g
Carrot 150 g
Egg 2 eggs 100 g
Pickles 80 g
Capers 15 g
Trout roe 60 g
Spanish crispbreads 120 g
Extra virgin olive oil 180 ml
Vinegar 15 ml
Parsley 5 g
Salt 4 g

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Let’s get cooking

Method

Pick the meat from the crab. Boil potatoes and carrot until tender and one egg for 10 minutes.
Dice and mix with gherkins, capers and half the roe.
Emulsify the remaining pasteurised egg with oil, vinegar and salt. Fold through, finish with roe and serve with crisp crackers.
Finish with parsley so the fresh aroma is not lost.

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Ingredients

Method

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