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Try our crayfish sandwich then check out our lobster rolls.

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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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