Danish Seafood Salad with Prawns and Crayfish Tails
Recipe for a wonderful Danish seafood salad with prawns and crayfish tails in a creamy dill dressing.
Servings 4 people
Ingredients
- 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 garnish (optional)
Instructions
- Mix all the dressing ingredients together and season to taste with salt and pepper.
- Rinse the prawns and crayfish tails in a sieve and pick out any bits of shell or other impurities. Pat them dry with plenty of kitchen paper – it is important that they are completely dry, otherwise the dressing will become watery.
- Fold the prawns and crayfish tails into the dressing and keep the salad in the fridge until serving. Top with fresh pea shoots, watercress or similar, if you like.