Fresh summer crayfish & egg salad
Crisp and crunchy red onion, cucumber and fresh herby marinated crayfish tails served on a Peter’s Yard Original Sourdough Crispbread and topped with soft boiled quail eggs and heaps of fresh herbs makes a fabulous light lunch or spring supper.
Place the sliced red onion in a bowl of iced water whilst you prepare the rest of the recipe. Boil the quail eggs to your liking, cool in cold water and peel.
Place the crayfish tails in a bowl. Chop most of the dill leaves, parsley and chives leaving a few for decoration at the end. Add the herbs to the bowl of crayfish tails with the sugar, vinegar and mustard. Mix together well, season with salt and pepper and place to one side.
Finely slice the cucumber. Mix the soured cream into the crayfish. Drain the red onion and pat dry. Arrange the cucumber and red onion over the flat bread, spoon over the crayfish. Halve and arrange the eggs over the bread, season and sprinkle over the remaining leaves, and enjoy!
¼ small red onion, peeled and finely sliced
5 Clarence Court quail eggs
100g pre-cooked crayfish tails
Small bunch fresh dill, leaves picked
Small bunch fresh flat leaf parsley, leaves picked
Small bunch fresh chives
1 teaspoon caster sugar
2 teaspoons white wine vinegar
1 teaspoon Dijon mustard or American mustard
Sea salt and freshly ground black pepper
1 tablespoon soured cream
1 Peter’s Yard Crispbread