Crayfish cocktail rolls

Crayfish rolls

Name: Crayfish rolls
Total time: 20 min
Yield: Makes 8
Ingredients: 8 small brioche finger rolls; softened for spreading butter; 2 handfuls of leaves watercress; 200g cooked and peeled crayfish tails; 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

Janine Ratcliffe

Published: August 7, 2020 at 8:16 AM

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Makes 8

Easy

Total time: 20 mins

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This uses a mash-up of a classic Marie Rose cocktail sauce and a spicy southern American remoulade dressing. Use small sweet prawns if you can’t get crayfish

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Alternatives

Complete the dish

Try our crayfish sandwich then check out our lobster rolls and goan fish curry

Ingredients

Nutrition

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

Nutrition: per serving

kcal324
fat22.8g
saturates8.3g
carbs19.8g
sugars5.5g
fibre1.1g
protein9.4g
salt1g

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.

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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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