Citus Crayfish
and Avocado Cocktail
You Need
200g cooked crayfish tails, chopped finely – but not mashed!
3 avocado’s, peeled, de-stoned and mashed with the juice of 1 lemon
salt and freshly ground black pepper
80g home made or good quality lemon and mustard mayonnaise
zest of 1 lemon
small bunch of fresh dill – reserve some fronds for decorating and chop the rest
pinch of paprika
2 garlic cloves, peeled and smashed to a pulp with the back of a sharp knife
1/2 red chilli, deseeded and finely diced, not mashed
juice of one lemon
20 small olive oil biscuits, rosemary and parmesan biscuits or Kim’s blue cheese biscuits
How to
In a bowl mash up the avocado, add a pinch of paprika, the garlic pulp, half the lemon juice, the red chilli and a good twist of freshly ground black pepper and salt, taste and chill, add more lemon juice if necessary
In another bowl, put the crayfish meat, mayonnaise, chopped dill, lemon zest, salt and freshly ground black pepper, taste and chill
Set out the biscuits on a flat surface, top with a spoon of avocado, then crayfish, a twist of salt and pepper and then a delicate frond of dill and a few slithers of lemon zest