Room Reservations:
01590 624467

01590 612324

Restaurant Reservations:
01590 612324

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish recipe

1st Jul 2016

Chilled cucumber and horseradish gazpacho with Lymington crab salad and pickled white radish

Create this exquisite dish for your guests with this perfect dinner party recipe - created by Head Chef Matt Tomkinson


Chilled cucumber gazpacho
225ml of vegetable stock
2 cucumbers, seeds removed and roughly chopped
100g of horseradish, fresh peeled and grated
1 tbsp of horseradish cream
2 tbsp of basil leaves
2 tbsp of chives
2 tbsp of chervil
150g of mascarpone
Crab salad
1 large crab, cooked and picked – white and brown meat kept separate
1/2 Granny Smith apple, peeled and diced
1/4 cucumber, deseeded and diced
1 tbsp of chopped chervil
1 tbsp of chopped dill
1 tbsp of chopped chives
1/4 lemon
50g of mayonnaise
Pickled radish
1 Japanese white radish
42ml of white vinegar
42ml of water
25g of caster sugar
To plate
1 handful of baby cress


1. To make the pickled radish, use a 2cm piece of peeled white radish (mooli or daikon) and thinly sliced from the thick end
2. Bring the vinegar and water to the boil and add the sugar to taste. Allow to cool, then pour it over the radish slices. Coat well and leave for an hour or so to pickle
3. For the gazpacho, start by removing the seeds of the cucumber and roughly chopping. Peel and grate the horseradish and then place the cucumber, fresh and creamed horseradish, basil, chives and chervil in a food processor and blend until very smooth. Mix in the mascarpone and then pass through a fine sieve. Season with salt and chill until very cold
4. To make the crab salad, combine all of the white crab meat with the chervil, dill, chives, deseeded cucumber and apple. Bind with some of the mayonnaise and add a little of the brown crabmeat to boost the flavour but take care not to allow the mixture to become too sloppy. Add lemon juice and salt to taste
5. To serve, place a drained radish slice in a chilled bowl and top with some of the crabmeat mixture. Place another disc on top and finish with some of the baby herbs. Pour the chilled soup around and serve immediately.

Don't fancy cooking this yourself? Why not come down to The Terrace restaurant and let our fantastic chef Matthew Tomkinson do the work?


Dinner Party | Crab | Montagu Arms Hotel1

Powered by Intergage