Crayfish Cocktail With Horseradish Cream 


Recommended Equipment: 

Wüsthof Serrated Tomato Knife - Orange
Quick View
5.99
Add to Basket
Kitchen Craft Lime Squeezer
Quick View
3.99
Add to Basket
Kitchen Craft Salad Spinner
Quick View
10.99
Add to Basket
Kuhn Rikon Swiss Peeler
sold out
Quick View
2.49
Add to Basket

Ingredients

 Good Food Magazine

Good Food Magazine

  • 1 tbsp crème fraîche
  • ½ tsp creamed horseradish sauce
  • juice 1 lime
  • 1 chicory head
  • 1 avocado
  • 140g pack crayfish tails, see tip below left
  • cayenne pepper, to serve

Method

  1. First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.

  2. Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.

  3. Add the horseradish cream and a light sprinkling of cayenne pepper to serve.