Mix the crabmeat with the mayonnaise
and cayenne pepper. Set aside. Stir the
lemon juice and oil together in a large
bowl with some seasoning.
Arrange the smoked salmon on 2 large
plates. Add the endive, cherry tomatoes,
avocado and shallot to the lemon
dressing, toss well and pile onto the
plates. Top with the crabmeat mixture,
scatter over rocket leaves and serve
with toast, if you like.