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Recipe for :

Tian of Tonn Ruairi Crab and Cucumber Salsa

From time to time Hub-UK gets approached by or on behalf of a commercial web site to provide a link. Most requests are turned away but occassionally when they are worthwhile sites, and have something to contribute to the enjoyment of good food, it is a different matter. Just such a site was Tonn Ruairi.

Tonn Ruairi is a small family company based on the Co Down coast in Northern Ireland, specialising in Crab products and other gourmet seafood from the pollution free water of Dundrum Bay. They offer a wide variety of the finest quality seafood, delivered to your door.


For the topping:
10ml / 2tsp good quality mayonnaise
2.5ml / 1/2 tsp Dijon mustard
200g / 7oz fresh brown and white mixed crabmeat
juice of 1/2 lemon
freshly ground sea salt and white pepper
fresh herbs for garnish

For the salsa:
8 - 12 baby new potatoes (Jersey Royals would be good. Avoid potatoes that are very hard and waxy)
1 medium cucumber
4 - 6 spring onions, chopped finely
1 large green chilli, chopped finely
1 fat clove of garlic, crushed
15g / 1tbsp capers, drained
2.5g / 1/2 tsp green peppercorns, drained
10g / 2tsp freshly chopped dill
15g / 1tbsp freshly chopped flat parsley
2 limes
15ml / 1tbsp good quality olive oil
freshly ground sea salt and black pepper


  • Mix the mayonnaise and mustard together. Add this to the crabmeat to bind the mixture together then add the lemon juice. Season with salt and pepper to taste. Cover the bowl and refrigerate until ready to use.
  • Wash the potatoes thoroughly. It is not necessary to remove all of their skins. Put them in a pan of cold salted water, bring to the boil and simmer until just beginning to go soft. Strain and set aside until cool enough to handle.
  • While the potatoes are cooking, prepare the salsa ingredients. Peel the cucumber, split it in half and remove the seeds from the middle. Chop the flesh into small pieces, about the same size as the capers. Wash, top-and-tail and finely chop the spring onions. Cut the chilli in half and remove the seeds. Chop the flesh finely. Add the crushed clove of garlic. Add the capers, the green peppercorns, the chopped dill and parsley. Finely grate the rind of both limes and squeeze out the juice. Add the rind and juice of the limes, together with the olive oil (see below for tip on herb-infused oil). Season with salt and pepper. Mix all these ingredients together and check for seasoning. You may need more lime juice or, perhaps, a large pinch of caster sugar, depending on your taste.
  • While the potatoes are still warm, dice them into small pieces. Place the warm potatoes in a clean bowl and add the mixed salsa ingredients. Turn the potatoes and salsa together in the bowl. The warm potatoes will soak up the juices and flavours. Chill the salsa for up to 1 hour before serving.
  • To assemble the tian, place a ring mould (7cm / 3 in diameter and 3.5cm / 1 1/2 in high mould) in the centre of the serving plate and fill 2/3 of the way up with the salsa. Pack it in well. Top this with the crabmeat until the crab is a few centimetres higher then the top of the ring mould. Carefully remove the ring mould. Garnish with small bundles of mixed fresh herbs such as chervil, dill, sorrel, flat parsley, tarragon. Drizzle olive oil over the herbs and around the tian.


  • For extra flavour, add sprigs of fresh herbs to the bottle of olive oil, seal and leave in a warm place, such as a sunny kitchen window ledge, to infuse for at least 24 hours before use.

Serves 4