Make this festive starter, then check out our prawn toast, prawn cocktail and more starter recipes.


  • 2 avocados, cut in half and stoned
  • a small loaf (about 8 slices) rye bread, sliced and toasted
  • 2 x 120g packs cooked crayfish tails, (or cooked atlantic prawns, if you can't find crayfish)
  • 3 tbsp mayonnaise
  • 2 tbsp yuzu juice
  • 1-2 tbsp fresh dill, roughly chopped


  • STEP 1

    Carefully scoop out the avocado halves with a spoon keeping them whole and put them flat-side down on a chopping board. Thinly slice the avocado lengthways and fan the slices across the rye bread toasts so that the bread is completely covered.

  • STEP 2

    Roughly chop the crayfish tails and mix with the mayonnaise, a pinch of salt and the yuzu juice. Spoon over the toasts, leaving some of the avocado exposed, and sprinkle over the fresh dill.

  • STEP 3

    Neatly slice each toast into quarters (bite-size) pieces.

Watch our 20-second video for the easiest way to stone an avocado...

Check out our best ever Christmas canapés here

Rarebit and pickled onions croquetas



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