Curried crayfish cocktail on rye bread

Curried crayfish cocktail on rye bread

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Inspired by Scandinavian dishes I have enjoyed on my trips to Sweden, this is my twist on the ubiquitous prawn cocktail. It’s a fun, fresh, colourful, easy starter and you can prepare the elements ahead, ready to assemble just before you sit down to eat. The curry kick in the dressing really brings the crayfish to life.

Ingredients

Quantity Ingredient
100ml Mayonnaise
1 teaspoon curry powder
1 tablespoon dill, chopped, plus extra sprigs to garnish
2 spring onions, trimmed and sliced
sea salt
freshly ground black pepper
squeeze lemon juice, to taste
250g crayfish, cooked and peeled, (peeled weight)
2 baby gem lettuces
1/4 cucumber
4-5 radishes
1 avocado
4 slices rye bread

Method

  1. In a large bowl, mix the mayonnaise with the curry powder, chopped dill and spring onions until evenly combined, adding salt and pepper and a squeeze of lemon juice to taste. Add the crayfish to the dressing, toss to coat and set aside.
  2. Next, prepare the salad. Separate the lettuce leaves. Slice the cucumber lengthways into fine julienne, avoiding the core and seeds in the middle. Slice the radishes. Halve the avocado, remove the stone and peel away the skin, then slice thinly.
  3. Arrange the salad ingredients decoratively on the rye bread. Pile the crayfish in their dressing on top and scatter over some dill sprigs to garnish. Serve at once.
Tags:
The Kitchin Restaurant
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