Here's a great brunch or lunch option for those looking to try an alternative to chicken and venture out into shellfish, but also want to start keeping it simple, efficient & not-too-fishy (which your house comrades will be pleased about.)
So why would you want to try Crayfish?
Cus that shi* Cray..
JK. Here's a little why:
They're great source of those Omega 3s as well as Vitamin B12, niacin, copper, niacin & selenium - which all aid in helping you feel & function your best.
Crayfish are also easy to prepare and in this creamy tartare sauce, you're able to stick some plants in between 2 Rye sourdough slices that provides an amazing blend of nutty-ness, creaminess & crunch.
Enough talk, mo' action.
Here's what you'll need:
-100g of Crayfish tails
-A handful of lettuce, sliced
-A handful of cucumber, diced
-A handful of fresh coriander
-1 tsp of fresh red chillies, finely chopped
-3 tsps. of tartare sauce
-2 sliced of Rye sourdough bread, lightly toasted
-1/2 freshly squeezed lime
Putting it together:
In a large bowl mix the lettuce, cucumber, fresh red chillies & crayfish tails.
Add in the tartare sauce and the freshly squeezed lime. Mix the contents of the bowl well.
Spread 2 tsp. of tartare sauce on each sliced of lightly toasted sourdough bread.
Carefully add the crayfish mixture onto the one slice and firmly add the other slices on top.
Serve & enjoy!
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