Crayfish rolls
- Preparation and cooking time
- Total time
- Easy
- Makes 8
Ingredients
- 8 small brioche finger rolls
- softened for spreading butter
- 2 handfuls of leaves watercress
- 200g cooked and peeled crayfish tails
REMOULADE COCKTAIL SAUCE
- 1 tbsp horseradish cream
- 1 tbsp Dijon mustard
- ½ tbsp tomato ketchup
- 3 tbsp mayonnaise
- ½ tsp paprika (not smoked)
- a few dashes Tabasco
- ½ a stick, finely diced celery
- 2 spring onions, finely chopped
Method
- STEP 1
Mix the first six remoulade ingredients, then season really well and stir in the celery and spring onions.
- STEP 2
Lightly butter the brioche buns, then fry them cut-side down in a hot pan until golden and crisp. Cool.
- STEP 3
Mix the crayfish into the sauce. Pile some watercress into each bun then spoon over the crayfish, add an extra pinch of paprika and eat straight away.