Crayfish Bistro Salad Sandwich
Makes: 2 rounds
Ingredients
1 x 180g (net drained weight) tub Crayfish tails
Grated zest of 1 lime
1/2 tsp paprika
1 tbsp chopped coriander
2 tbsp half-fat fromage frais or mayonnaise
1 red onion, finely sliced
1 x 100g mixed watercress and rocket leaves, washed
4 thick slices malted bread or baps, buttered
Directions
Nutritional information
Crayfish with mango chutney and a drizzle of coconut milk and chopped basil on white Crayfish tossed into red pesto and fromage frais on ciabatta Crayfish, avocado and bacon on wholemeal Crayfish with lemon mayo and Little gem baguettes Crayfish with mustard and dill dressing on pumpernickel
Makes: 2 rounds
Ingredients
1 x 180g (net drained weight) tub Crayfish tails
Grated zest of 1 lime
1/2 tsp paprika
1 tbsp chopped coriander
2 tbsp half-fat fromage frais or mayonnaise
1 red onion, finely sliced
1 x 100g mixed watercress and rocket leaves, washed
4 thick slices malted bread or baps, buttered
Directions
1 . Drain the crayfish for 20 seconds and put into a small bowl. Add the lime zest, paprika, coriander and fromage frais and stir together, season to taste.
2. Layer the crayfish mixture, red onion and salad leaves between the buttered bread and:press gently together. Halve and serve or chill until required.
Nutritional information
300 kcals 20g protein 4g fat (of which 2g saturated) 49g carbohydrate 3g fibre
Other sandwiches
Crayfish are an easy and versatile sandwich filler. The meaty texture and unique flavour of crayfish combines well with many styles of cuisine from Thai to Italian
