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Before starting this Crab & Smoked Salmon Stack recipe, make sure you have organised all the necessary ingredients.
Spread the smoked salmon slices on a chopping board and cut them into 18 discs with a cutter or mousse ring.
Reserve in the fridge.
Finely chop the salmon scraps with a knife.
... chop the parsley, basil...
...hacher le persil, le basilic...
... and chives.
Strain the crab meat and shred into a recipient. Add the shallots...
... and the chopped herbs.
Add 4 tablespoons of olive oil and season with pepper.
Place a stainless steel ring in the centre of each serving plate. Arrange a smoked salmon disc at the bottom.
Fill with the crab preparation halfway up.
Press to make it compact.
Arrange a second disc of smoked salmon and fill up with the crab preparation.
Cover with a disc of smoked salmon.
Gently remove the ring. Reserve in the fridge until ready to serve.
Just before serving, arrange a few sprigs of chives on each crab and smoked salmon stack. Enjoy!
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