Crab, celery and lemon zest mixed with aioli makes this delish filling to sandwich. Crown with cucumber ribbons and salmon roe, and you’ll have your very own high tea at home.
After more delicious high tea recipes?
Ingredients
Method
Combine crab, celery, zest and aioli in a medium bowl. Season, then cover and refrigerate until ready to use.
Using a vegetable peeler, create ribbons of cucumber by running peeler from 1 end to the other in a single movement. Set aside until ready to use.
Lay out all bread in a single layer, then spread wholemeal bread with ½ of the extra aioli and white bread with crab mixture. Sandwich together, with wholemeal slice on top.
Spread remaining extra aioli on top of each sandwich and lay cucumber ribbons on top, slightly overlapping.
Using a serrated knife, remove crusts and overhanging cucumber from sandwiches, then cut each into 6 rectangles. Arrange on a serving platter
and top with roe, dill and micro herbs just before serving.
Cook’s tip
- Fresh crab is best, but canned or frozen will work – just ensure you drain well.
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