Mark Sargeant crab and salmon roll with brown crab ketchup recipe on Saturday Kitchen

Mark Sargeant serves up crab and salmon roll with brown crab ketchup on Saturday Kitchen.

The Ingredients are: 250g salmon, pin boned and skinned, pinch sea salt, 25ml double cream, 120g white crab meat, 1 tbsp chopped coriander, 1 tbsp chopped basil, 1 tbsp chopped parsley, ¼ lime, zest only, ¼ lemon, zest only, 450g ready-made puff pastry and 1 free-range egg, beaten for egg wash.

For the brown crab ketchup: ½ leaf gelatine, soaked in cold water for 10 minutes,½ lemon, juice only, 110g brown crab meat, dash of Worcestershire sauce, 1 tsp English mustard, 1 tsp anchovy essence, 2 tsp tomato ketchup, 1 egg yolk, 1 tbsp fresh white breadcrumbs, 110ml vegetable oil, 4 tbsp rapeseed oil and salt and freshly ground black pepper.