Crayfish and avocado crispbread
Anne Skoogh shares her recipe for crayfish & avocado on our sourdough crispbread, which makes a light and delicious lunch.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring spoon
- Toaster
Ingredients
- 1 avocado
- Half a small red onion finely chopped
- 200 g crayfish tails (or large chopped prawns is a good alternative)
- 1-2 cloves of garlic
- 3-4 tbsp creme fraiche
- 1-2 tbsp sweet chilli sauce
- Salt, pepper
- Bleak roe (or Red Caviar available in the UK from www.totallyswedish.com)
- Optional: dill
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