Name: Crayfish rolls
Total time: 20 min
Yield: Makes 8
Ingredients: 8 small brioche finger rolls; softened for spreading butter; 2 handfuls of leaves watercress; 200g cooked and peeled crayfish tails; 1 tbsp horseradish cream; 1 tbsp Dijon mustard; ½ tbsp tomato ketchup; 3 tbsp mayonnaise; ½ tsp paprika (not smoked); a few dashes Tabasco; ½ a stick, finely diced celery; 2 spring onions, finely chopped

8 small brioche finger rolls
softened for spreading butter
2 handfuls of leaves watercress
200g cooked and peeled crayfish tails

REMOULADE COCKTAIL SAUCE

1 tbsp horseradish cream
1 tbsp Dijon mustard
½ tbsp tomato ketchup
3 tbsp mayonnaise
½ tsp paprika (not smoked)
a few dashes Tabasco
½ a stick, finely diced celery
2 spring onions
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.