Fresh Crab Tian with Pickled Cucumber and Avocado Puree from Lynda Booth’s Dublin Cookery School
For the crab tian
Mix all the ingredients together in a bowl, taste and season with a little salt and cayenne
For the pickled cucumber
Heat the water, sugar and vinegar in a saucepan. Allow to cool. Slice the cucumber thinly using a peeler or a mandoline. Add to the liquid with a sprinkle of salt.
For the avocado
Put the flesh of the avocados in a food processor with the juice of the limes and a splash of water and blend till smooth. If you are making this ahead, pack into a narrow top bowl to minimise the amount of exposed surface area and seal with cling.
Assemble the salad as shown and enjoy!