Kilkeel crab, apple and beetroot salad with soda bread croutons

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400g crab meat, picked of all shell                       
2tblsp crème fraiche  
juice and zest of 1 lemon  
1tblsp chervil, parsley and chives finely chopped 
salt and pepper to taste 
1 soda farl, sliced thinly into 8 slices and brushed with butter  
1 granny smith apple  
2 large beetroot, roasted in their skin until tender   
3tblsp olive oil  
1tblsp white wine vinegar   
chervil leaves and beetroot crisps to serve (optional)


Place the crab into a mixing bowl and add the crème fraiche, lemon juice and zest and chopped herbs, season to taste and set aside.
Place the soda bread slices onto a tray and bake in a low oven set at 140oc until crisp and brown.
Fill a small bowl with water and a little lemon juice. Cut the apple into small batons and place into the acidulated water.
Peel the beetroot and dice into 1cm pieces place into a small bowl and add the olive oil and white wine vinegar. Season to taste and set aside.

To complete;

Dived the crab mixture between 4 plates (a cutting ring is good for this) arrange the apple batons on top and 2 soda bread crisps. Spoon the beetroot dressing around the crab and garnish with chervil sprigs and beetroot crisps.
Serve at once

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