Crayfish Skagen Recipe
Daily Value: 80%
|Folic Acid (B9)||550µg||138%|
|Fatty acids, total monounsaturated||15g||0%|
|Fatty acids, total polyunsaturated||9g||0%|
Exclusive from The Daily Meal
- 1 pound crayfish, boiled* and peeled, then cut into bite-sized pieces
- ¼ cup mayonnaise
- ¼ cup crème fraîche
- 3 tablespoons fresh dill, chopped
- ½ tablespoon lemon juice
- Salt and pepper, to taste
- ¼ cup butter
- 4 small brioche buns, sliced in half
In a large bowl, combine the crayfish, mayonnaise, crème fraîche, dill, and lemon juice. Season the mixture with salt and pepper, and stir together with a wooden spoon to thoroughly mix.
Melt the butter in a wide skillet and lightly toast the brioche buns, crust side up. Try to get the buns lightly golden without being too soggy.
Spoon the crayfish mixture into the buns and serve immediately.
*Note: Fish markets will often have both live and pre-boiled crayfish available for purchase.Servings: 4