Crayfish salad with radishes, apple and poppy seeds
- May 2018
- Serves 4
- Hands-on time 20 min
Gill Meller recommends serving crayfish tails with brown bread, butter, chopped fresh dill and lemon juice. Although we think his quick and scrumptious salad with crisp radish, sharp apples and the toothsome crunch of poppy seeds showcases them beautifully.
- Gluten-free recipes
- 14.9g (2.9g saturated)
- 10.7g (10.5g sugars)
Freeze live crayfish for 20-30 minutes to sedate them, then drop into a pan of boiling, well-salted water and cook for about 5 minutes until they turn deep red. Lift them out and leave to cool.
Treat whole cooked crayfish like large prawns/langoustines. Twist off the head, loosen a few rings on the tail shell, then squeeze out the meat from the fin end. Use the shells to make stock.
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