Croissant with seafood salad
Recipe for a lunch croissant filled with the best homemade seafood salad.
Servings 4 people
Ingredients
Seafood salad
- 200 g prawns, drained weight
- 150 g crayfish tails, drained weight
- 100 ml crème fraîche
- 100 ml good mayonnaise, I use Hellmann's
- 1 bunch dill, finely chopped
- 1/2 bunch chives, finely chopped
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper
- Pea shoots or watercress to top, optional
To serve
- 4 croissants
- Chives, watercress or pea shoots to top
Instructions
- Mix all the ingredients for the dressing and season to taste with salt and pepper.
- Rinse the prawns and crayfish tails in a sieve and remove any stray bits of shell. Pat them dry with plenty of kitchen paper, – it is important that they are completely dry, otherwise the dressing will turn thin.
- Fold the prawns and crayfish tails into the dressing and set aside.
- Cut a slit along the top of each croissant and fill them with the seafood salad.
- Top with fresh greens and a little pepper if you like, and serve straight away.