You'll Love This Easy Crayfish-Topped Toast
Siri Barje's new book, A Little Something, is a celebration of picky bits and girl dinners. Here she shares one of her favourite recipes
When I was a student on a budget, I often made crayfish toast for my parties. It's delicious! Use crayfish tails in brine, as they're springier than prawn. And we'll keep it simple, but with an Asian twist.
Serves
6–8
Ingredients
- 300g crayfish tails in brine
- 3 spring onions (scallions), finely sliced (save the green parts for garnish)
- 3 tbsp Kewpie mayonnaise
- 4cm-piece horseradish, peeled and grated, plus extra for serving
- 4 slices white bread
- 50g butter
- 2 tbsp toasted sesame seeds
- 1 lemon
- Salt and freshly ground black pepper
Method
Drain the crayfish tails well, squeezing out as much liquid as possible. Ideally, set them aside on paper towels for a few minutes.
Chop the crayfish tails roughly, then mix with the chopped spring onions and the mayonnaise. Leave to one side until you have a firm spread. Add the horseradish, and salt and pepper to taste.
Trim the crusts off the bread and fry the slices in butter until golden. Cut each slice into four triangles, and top each piece with the spread. Garnish with the spring onions and sesame seeds. Serve with a squeeze of lemon juice and more grated horseradish.
