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Crayfish Cocktail with Watercress
A take on the ‘70s classic prawn cocktail, this salad is a crowd pleaser; either as individual starters (dust off those old martini glasses at the back of the cupboard!), or as a large dish for a family style lunch or supper.
Ingredients
- 1 medium cucumber roughly diced, salt to season
- 400 g cooked crayfish meat tail and claw
- 5 tbsp. (heaped) mayonnaise
- 3 tbsp. tomato ketchup or go for a twist and use a tomato chutney
- 2 tsp. Worcestershire sauce
- 2 tsp. creamed horseradish
- A splash of chilli sauce such as Tabasco
- Squeeze of lemon juice
- Salt and pepper to taste
- 4 large handfuls of watercress
- Paprika for dusting
Instructions
- Roughly chop the cucumber and stir through half a teaspoon of salt.
- Sit the cucumber in a sieve over a bowl and leave for 30 minutes, this will allow the salt to draw out some of the water from the cucumber.
- This ingredient is optional, so feel free to omit or substitute!
- Meanwhile place the crayfish meat in a large bowl.
- In a separate bowl, mix the mayonnaise, tomato sauce (or chutney), Worcestershire sauce, horseradish and chilli sauce together.
- Season to taste with lemon juice and salt and pepper then spoon sparingly over the crayfish.
- Add the cucumber and gently stir all the ingredients, check the seasoning and add a little more, if needed.
- To serve layer the watercress into your preferred serving dishes, spoon over the crayfish and dust with a little paprika.
