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This is a very easy and useful appetizer for special parties because you can make it in the morning and simply turn the timbales out onto plates a few minutes before sitting down to eat. Walnut Bread* and Rye and Barley Soda Bread* (see here) are both delicious with the salmon.

Makes 4–5

170g/6oz packet smoked salmon

170g/6oz fresh, canned or frozen and defrosted white crab meat

2 heaped tablespoons reduced-fat mayonnaise* (check the label for added wheat)

4 teaspoons lemon juice

Sea salt and freshly ground black pepper

4 ripe vine tomatoes, peeled

15g/½oz fresh dill, finely chopped

1 small ripe avocado

1 teaspoon red wine vinegar

3 tablespoons cold pressed extra virgin olive oil

A pinch of unrefined golden caster (superfine) sugar

A couple of handfuls of rocket leaves (arugula) for decoration

5 standard-sized ramekins or individual metal pudding basins lined with clingfilm (plastic wrap)

Lay the smoked salmon on a board and using a round pastry cutter the same size as the ramekins, cut out two rounds for each one. Place one round of salmon at the bottom of each lined ramekin. Keep the remaining rounds to one side and chop up all the remaining salmon.

Drain the crab meat if it is canned. Place the crab meat in a small bowl and stir in the mayonnaise, salmon bits, 2 teaspoons of the lemon juice and the seasoning. Put a spoonful into each ramekin – this should use up only half the mixture.

Quarter the tomatoes and remove the seeds. Place the seeds in a small sieve over a bowl and leave to one side. Chop the tomatoes, season, add a little chopped dill and divide between the ramekins. Peel and chop the avocado, sprinkle it with the remaining lemon juice and a little seasoning and spoon over the tomatoes. Divide the remaining crab between the ramekins and top with the remaining salmon rounds. Cover tightly with clingfilm (plastic wrap) and chill the timbales for 2–12 hours.

Over a bowl, gently stir the tomato seeds and pulp in the sieve so that you have a few spoonfuls of juice. Discard the seeds. Stir the vinegar, oil, a little salt, pepper and a pinch of sugar in to the juice to make a dressing.

To serve the timbales, turn each one onto a plate, drizzle the dressing around it and decorate with a few rocket (arugula) leaves. Serve with wheat-or gluten-free bread and butter or dairy-free margarine.