Crayfish rolls

Try our crayfish sandwich then check out our lobster rolls.

• 633
• Total time 20 minutes
• Difficulty Easy

Ingredients

• small brioche finger rolls 8
• butter softened for spreading
• watercress 2 handfuls of leaves
• cooked and peeled crayfish tails 200g
• horseradish cream 1 tbsp
• Dijon mustard 1 tbsp
• tomato ketchup ½ tbsp
• mayonnaise 3 tbsp
• paprika (not smoked) ½ tsp
• Tabasco a few dashes
• celery ½ a stick, finely diced
• spring onions 2, finely chopped

Method

• Step 1

  Mix the first six remoulade ingredients, then season really well and stir in the celery and spring onions.

  Step 2

  Lightly butter the brioche buns, then fry them cut-side down in a hot pan until golden and crisp. Cool.

  Step 3

  Mix the crayfish into the sauce. Pile some watercress into each bun then spoon over the crayfish, add an extra pinch of paprika and eat straight away.

Check out our best sandwich and roll recipes

[image id="104684" size="landscape_thumbnail" align="none" title="Deli Sandwich Recipe" alt="Ultimate deli stacker" classes=""]

Nutritional data

• kcals 324
• fat 22.8g
• saturates 8.3g
• carbs 19.8g
• sugars 5.5g
• fibre 1.1g
• protein 9.4g
• salt 1g

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