Thai crab-cumber salad from Bergen

Original Recipe from Bergen

I wrote this recipe while I was served a similar salad in a restaurant in Bergen, Norway, on my notebook like sketch on a napkin.

After a long day out in the fjords and under the rain, we wanted to get a treat. I was really enthusiastic with the creativity of the chef and this beautiful starter inspired me straight away, getting together the freshness of the Norwegian crab and the punch of the Thai cuisine.

Ingredients for 4 persons:

- 1 cucumber

- 1 mango

- 160 gr. of crab meat

- 2 tsp. of garam massala spices

- 1 bunch of fresh tarragon

- 250 ml of heavy cream

- 1/2 lime juice
- salt and pepper

For the service:
- 1/2 fresh chili
- salmon roe
- olive oil
- a handful of peanuts
- some prawn chips

1/ Prepare the salad grating the cucumber and mango in small spaghetti or slice in thin sticks. Add salt and 1/2 lime juice and thin slices of chili. Mix together in a bowl. Reserve in a drain saving the juice.

2/ Prepare a tarragon sauce. Blend the tarragon leaves with 2 tbsp of cream. When it is smooth, stir the rest of the cream. Salt and pepper. Keep in the fridge.

3/ Mix the crab meat with the spices and cook 5 minutes in a frying pan to let the flavors of the massala bloom. Reserve.

Thai crab-cumber salad from Bergen

4/When the cucumber and mango salad is well drain, place it in the middle of the plate. Top with the crab and the cream sauce.

5/ For the service, add some salmon roe a couple of slices of chili, a drizzle of olive oil and some grilled peanuts. Present with some rice crackers or prawn chips.

I just was totally amazed by the mix of flavors and the balance. I just totally fell in love with the crab and Indian spices! And I could only imagine the fresh and spicy grip of the Thai cuisine to go with it. I kept the tarragon flavor that totally blew my mind,...I think you got it,.. I looove it! Enjoy!
Do you want to discover other recipes inspired by my trip? Check the rhubarb soup one!

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