Crayfish Salad with Dill and Mint
Crayfish season starts in May and they are like large prawns or langoustines. The supermarkets sell them as prepared crayfish tails so it makes this an easy dish. You can always substitute prawns. This is a quick delicious salad with the crunchy radish and apple and the bite of the poppyseeds gives every bite a little surprise. Enjoy!
Ingredients
- 16 radishes
- 2 small eating apples
- 400g ready-cooked crayfish tails
- Juice ½ lemon
- 2 tbsp extra-virgin olive oil
- Handful fresh mint, leaves chopped
- Handful fresh dill, chopped
- 2-3 tsp poppy seeds
For Dressing
- Juice ½ lemon
- 2 tsp caster sugar
- 2 tbsp soured cream
- 2 tbsp olive oil
Instructions
- Trim and wash the radishes. (If they have their leaves on, you can add them to the salad.) Slice the radishes into thin rounds, roughly 1-2mm thick. Peel, quarter and core the apples, then slice thinly.
- Put the crayfish tails in a large bowl with the radish and apple slices. Squeeze over the lemon juice, spoon over the olive oil and scatter over the mint and half of the dill. Season well with salt and pepper, then gently tumble everything together.
- Whisk together the dressing ingredients in a small bowl. Arrange the salad on 4 plates or a large serving platter. Spoon over the dressing, then scatter over the poppy seeds and the rest of the dill to serve.