
Crayfish Toast
40m
A simple and perfect starter or snack! You can garnish it with fresh herbs, lime wedges and some leftover seafood, such as crayfish or shrimp.
Top it with caviar or other fish roe to make it extra special!
Finely chop ¼ cup of dill
Finely chop 2 tbsp of parsley
Trim, peel, and small dice 1 red onion
Boil 200 g of crayfish for 5m over medium-high heat. Remove the meat from the tail and claws
Dice the crayfish into small pieces. Reserve a small amount on the side
Add ½ cup of mayonnaise and ½ cup of crème fraîche into a bowl
Add most of the crayfish. Add the red onion, the dill, and the parsley
Season with black pepper powder and salt to taste
Mix it. The crayfish dip is ready
Melt 1 tbsp of butter in a skillet over medium heat
Toast both sides of 1 slice of sourdough bread until light brown and crispy. Repeat with the remaining slices, adding 1 tbsp of butter to the skillet between slices
Place the toast on a serving dish and add 2 tbsp of crayfish dip on top of it. Add some diced crayfish to taste
Garnish with fresh edible flowers, caviar, and lemon slices to taste. Repeat on the remaining bread
The crayfish toast is ready! Enjoy it as the perfect summer snack!
Yield 4 portions
Sourdough Bread
4 slicesCaviar
to garnishDiced Crayfish
to garnishEdible Flower
to garnishMayonnaise
½ cupSliced Lemon
to garnishDill
¼ cupParsley
2 tbspButter
4 tbsp
Crayfish Dip
Cooked Crayfish
200 gCrème Fraîche
½ cupDijon Mustard
½ tspDill
¼ cupParsley
2 tbspsmall Red Onion
1Black Pepper Powder
to tasteSalt
to tasteMayonnaise
½ cup