FFWD – Crab-Avocado “Ravioli” & Salmon Rillettes


This post will have to serve for both this week and last, as I was laid low with a nasty flu over last weekend and into this week, so I’m just catching up on life now.

I made the salmon rillettes earlier this week. The combination of poached and smoked salmon is fantastic, especially when combined with chile pepper,spring onion, pink peppercorns, and lots of lemon. I halved the recipe, but it still made quite a bit of this spread. I can see serving half as an appetizer and saving hoarding the rest for sandwiches the next day.


The crab-avocado “ravioli” came together in less than half an hour this evening. The fussiest bit is slicing the avocado to make the ravioli, but the one I picked was just barely ripe, so it held together quite well. I couldn’t get fresh crab meat – there is some sort of supply issue right now, according to my fishmonger, but the canned stuff wasn’t bad, I thought. I quartered this recipe, as crab doesn’t keep very well and there’s only two of us. It still made enough for a small plate of “ravioli” with enough left over to put on toast later. I thought the combination of lime, cilantro, and shallot worked well with the crab, but am I a cretin for wishing there had been a little cream or mayonnaise in the mix, too? Probably.

These were both delicious appetizers that I’ll be making again. This group has been a boon to my entertaining recipe repertoire – so many of the light and first course recipes have been winners, haven’t they? So much so, that I keep imagining that if we ever had a Dorista potluck, we could safely cover the table with enough delicious pre-dinner nibbles that we’d never make it to the main course.

Find out what the rest of the French Fridays crew thought about this week’s recipe: Crab-Avocado “Ravioli”

You can find links to everyone else’s posts on last week’s recipe here: Salmon Rillettes


17 thoughts on “FFWD – Crab-Avocado “Ravioli” & Salmon Rillettes

  1. I hope you’re feeling better.
    This group has definitely upped the ante on my hostess skills. On more than one occasion the nibbles have eclipsed the main course πŸ™‚

  2. I’m glad you’re feeling better – that’s no fun! I loved the salmon too, though I had a bit of a snafu with serving it – but it was terrific.Yours looks so beautifully presented! I also made a few ravioli, but then just mixed the rest together and used that for mini tostadas. I really liked it, especially with a dash of hot sauce. Your idea of mayo or cream would be good too!

  3. Hope you are feeling better. I’ve been under the weather since February and I’m hoping our summer weather will bake whatever is going on out of me.

    These both look terrific – I wanted to try both and hope to soon. FFWD definitely has increased my go-to cooking for entertaining ideas!

  4. Sorry to hear that you have been unwell – hope that you feel much better now. Love the red colour of your rillettes. I didn’t dig this “ravioli” much, and I don’t blame you for not wanting to slice your hand open with a mandolin and using a knife instead.

  5. Dear Teresa, I certainly do hope that are feeling much better now! Both your Salmon Rillettes and he Crab-Avocado Ravioli look just wonderful – glad you enjoyed these delicious appetizer recipes as well.
    Gute Besserung (get well soon),

  6. I love the idea of a Dorista potluck. I also love appetizer parties, so your plan sounds like a winner! I hope you’re feeling better.

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