Crayfish Cocktail with Watercress

Crayfish Cocktail with Watercress

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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.
Servings 4 people

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.