Snow crab-and-orange-filled smoked salmon Pannequets

Snow crab-and-orange-filled smoked salmon Pannequets
  • 4 servings
  • 0:10 Preparation
  • 0:00 Cooking
  • 0:10 Total Time


Add all
  • 2


  • 7 Tbsp.
    (100 mL)


  • 4 tsp.
    (20 mL)


  • 2 tsp.
    (10 mL)

    tomato paste

  • 1

    sprig of fresh coriander (or basil), chopped

  • juice of 1 lime

  • salt and fresh ground pepper to taste

  • Tabasco to taste

  • 7 oz
    (200 g)

    crab meat, drained

  • 8

    slices of smoked salmon

  • extra virgin olive oil

  • salmon caviar (optional)


Over a bowl, peel oranges to expose and remove segments without membranes. Reserve the juice for the sauce.

Mix together mayonnaise, ketchup, tomato paste, chopped coriander, lime and orange juice, salt, pepper and Tabasco.

Add well-drainded crab meat.

On cellophane paper, lay two slices of smoked salmon to form a rectangle and add one quarter of the crab meat mixture along one side. Repeat with the 6 other slices of smoked salmon.

Form small rolls, or pannequets, and brush with a little olive oil.

Place rolls on a serving platter and decorate with the prepared orange segments and a little salmon caviar.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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