Fresh crayfish and egg salad on sourdough crispbread
This is a recipe created by our friends at Clarence Court. We are huge fans of their eggs and think … Continue reading "Fresh crayfish and egg salad on sourdoug
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Measuring spoon
- Colander
- Paper towel
- Spoon
- Stove
- Plate
Ingredients
- ¼ small red onion, peeled and finely sliced
- 5 Clarence Court quails 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
- ¼ cucumber
- 1 tablespoon soured cream
- 1 Peters Yard Original Large Crispbread
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