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.