Monday, 28 March 2011

Crayfish Salad



I'd had crayfish once before in a restaurant somewhere or another (obviously made an impression on me) and was really surprised by the meaty taste. Apparently it's akin to lobster.
I've looked for ages around the supermarkets of the Potteries with no joy, until last week.For a paltry £2.99 (2 for £5 if you're feeling flush) from Sainsbury's you can get a packet of the tails.

Having read up a bit, it appears our indigenous British Crayfish is under threat from a much more powerful and disease carrying American invader, so you'd think we'd be pushing more people to eat it.

If I'm honest they weren't exactly fresh and had a much stronger fishiser taste than the ones I'd had before. Still it wasn't red meat and it was water dwelling creature that wasn't a prawn. I'm varying my diet, so go me!

Right then, the recipe is loosely based on or blatantly plagiarised depending on your view, from a basic prawn cocktail, either way it was rammed to the gills (or whatever crayfish have) with complementing flavours.


Serves 3 as a starter (was meant to be 2 but Chris came round so I padded it out)
Ingredients

Salad
1 Packet of cooked Crayfish tails
Handfull of lettuce or leaves from a bag per person
1 Ripe Avacado skinned and sliced
2 Medium sized tomatoes de-seeded and diced
Pinch of Paprika for dusting at the end

Sauce
6 Tablespoons of Mayonaise
1 Tablespoon of Ketchup
Dash of Worcestershire sauce
Dash of Tabasco
Lemon Juice
Pinch of Cayenne Pepper
Salt


I don't think you can find an easier dish to make than this, but easy as it  may be, you have to trust your taste buds
To make the sauce, bring all the ingredients together except the salt and lemon juice. Once mixed well, add lemon juice and salt to your own tastes.
It really is up to you, I tend to add more tabasco and cayenne because I like the extra kick, you may want more lemon or more ketchup. Give it a go mix , taste , mix, taste ... I think you get the idea


 Arrange your salad or leaves in bowl, layer on top the slices of avocado followed by the crayfish, drizzle the sauce over your dish until you're satisfied each person has enough.





Then for the finishing touch dust over with  some Paprika and your done. Turn on your lava lamp, dust of your flares and serve with buttered brown bread for that 70's feel.

3 comments:

  1. Cheers to eating more crayfish! Looks a stunning salad!

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  2. OMG that looks fabulous, I love all seafood.

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  3. It's not just british crayfish that are under threat from their American cousins. The invaders are also cleansing the rivers of fish, plants, snails and anything else they can get their pincers into.

    Good thing that they're delicious really!

    Chris

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