Crayfish Cocktail

Recipes & food styling Shepherd Elliott / Photography Amber-Jayne Bain

	100g butter
	1 clove garlic
	150g crayfish tail meat (I use Tora Collective)
	1 red onion, chopped very finely
	½ cucumber, cut into small cubes
	1 avocado, cut into small cubes
	2 teaspoons parsley, finely chopped
	2 teaspoons tarragon, finely chopped
	2 teaspoons chives, finely chopped, plus extra for garnish
	juice of ½ lemon
	6 tablespoons dressing (see recipe)
	¼ lettuce, shredded
	6 lemon wedges
	DRESSING
	½ cup mayonnaise
	1 tablespoon lemon juice
	1 teaspoon horseradish (from a jar)
	1 drop Worcestershire sauce
	1 drop Cholula hot sauce
	1 drop chipotle tabasco sauce
	2 tablespoons tomato sauce
	1 teaspoon capers, chopped

1.	Put the butter in a small pot and bring to a simmer.
2.	Add the garlic and a pinch of salt.
3.	Gently add the crayfish tail, take off the heat and allow to cook for 5 minutes.
4.	Cover and allow to rest for a further 5 minutes.
5.	Strain and cool in the fridge. Once cool, slice into small pieces.
6.	Mix the crayfish gently with the onion, cucumber, avocado, herbs and lemon juice.
7.	Put a small amount of dressing in the bottom of six cocktail glasses and add shredded lettuce.
8.	Spoon the crayfish mixture on top, add a lemon wedge and a few extra chives as garnish.
9.	DRESSING
10.	Mix all the ingredients together with a pinch of salt and black pepper, and adjust the flavour to suit your palate – you can leave the hot sauces out or replace them with your favourite hot sauce.
11.	You will have more dressing than you need, so keep it and use as a salad dressing.