Crab rillettes with 0% yogurt and citrus zest, fresh herbs salad and avocado mousse

Ingrédients

• 200 g crabmeat
• 50 g chopped shallots
• 5 g chopped dill
• 5 g chopped chives
• Zeste of one lemon
• Zeste of one lime
• Zeste of one grapefruit
• Zeste of one clementine
• 250 ml of 0% yogurt which has been drained for a minimum of one
• hour
• 1 avocado
• 2 Limes (juice)
• Parsley, chives and dill coarsely chopped for a salad
• 20 ml olive oil
• 10 ml lemon juice
• Fleur-de-sel, black pepper

Préparation

1. To drain the yogurt, line a sieve with cheesecloth, pour yogurt in the cheesecloth and let drain in the refrigerator over a bowl
2. Meanwhile, put the citrus zest, crab, dill, shallots and chives in a food processor
3. Mix until all crab is shredded.
   Transfer the crab mixture into a bowl, add 125 ml of yogurt and mix well
4. For the avocado mousse, use 1 avocado, the juice of two lemons, 125 ml of yogurt and mix in a food processor, then refrigerate
5. Cut herbs and mix in a bowl with olive oil, lemon juice, salt and pepper
6. For the dressing, you can place everything on a plate and mount using a cookie cutter or place the rillettes into a bowl and top with croutons roasted in olive oil