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Snow crab-and-orange-filled smoked salmon Pannequets https://www.metro.ca/userfiles/image/recipes/pannequet-saumon-fume-crabe-orange-5956.jpg PT10M PT00M PT10M
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.
4
2 oranges 7 Tbsp. (100 mL) mayonnaise 4 tsp. (20 mL) ketchup 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)
Snow crab-and-orange-filled smoked salmon Pannequets

Snow crab-and-orange-filled smoked salmon Pannequets

Rate this recipe
3 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2
    oranges
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    GALA APPLES PRODUCT OF U.S.A., EXTRA FANCY GRADE GRANNY SMITH APPLES PRODUCT OF FRANCE, EXTRA FANCY GRADE EXTRA LARGE SEEDLESS NAVEL ORANGES PRODUCT OF U.S.A. 2.18/kg

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  • 7 Tbsp.
    (100 mL)
    mayonnaise
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    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

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    SELECTED SIZES SELECTED VARIETIES

  • 4 tsp.
    (20 mL)
    ketchup
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    HELLMANN'S MAYONNAISE

    HELLMANN'S MAYONNAISE

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    SELECTED SIZES SELECTED VARIETIES

  • 2 tsp.
    (10 mL)
    tomato paste
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  • 1
    sprig of fresh coriander (or basil), chopped

  • juice of 1 lime

  • salt and fresh ground pepper to taste
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  • Tabasco to taste
  • 7 oz
    (200 g)
    crab meat, drained
  • 8
    slices of smoked salmon
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  • extra virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES


  • salmon caviar (optional)
Imprimer ma sélection

Preparation

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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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