Crayfish cocktail rolls

Crayfish rolls

  • makes 8
  • Easy

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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Try our crayfish sandwich then check out our lobster rolls.

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Ingredients

  • small brioche finger rolls 8
  • butter softened for spreading
  • watercress 2 handfuls of leaves
  • cooked and peeled crayfish tails 200g

REMOULADE COCKTAIL SAUCE

  • horseradish cream 1 tbsp
  • Dijon mustard 1 tbsp
  • tomato ketchup ½ tbsp
  • mayonnaise 3 tbsp
  • paprika (not smoked) ½ tsp
  • Tabasco a few dashes
  • celery ½ a stick, finely diced
  • spring onions 2, 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.

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Nutritional Information

  • Kcals 324
  • Fat 22.8g
  • Saturates 8.3g
  • Carbs 19.8g
  • Sugars 5.5g
  • Fibre 1.1g
  • Protein 9.4g
  • Salt 1g
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