Lilly Trewartha's crayfish rolls

Name: Crayfish rolls recipe
Yield: 8
Ingredients: 150g mayonnaise; 20.00 ml chopped cornichons; 20.00 ml chopped gherkins; 40.00 ml chives, finely chopped; 20.00 ml dill, finely chopped; 2 tsp tarragon, finely chopped; 1 tsp Tabasco, plus extra to serve; Juice of 1/2 lemon; 400g cooked crayfish tail meat, roughly chopped; 6 fluffy white bread rolls; 50g butter, softened; 50g mixed lettuce leaves

Rate now

Jump to recipe

by Lilly Trewartha

LILLY TREWARTHA, CHEF

Mar 21, 2023

“This is great for using up leftovers – seafood, salad and a mix of fresh herbs, making a delicious lunch and minimising waste. We used crayfish, but you can use the seafood you have – prawns or a flaky white fish would work. You can also substitute herbs for what you have in the crisper – parsley, chervil or even coriander. Don’t shy away from white rolls from the local bakery; there’s a time and place for these fluffy buns and these crayfish rolls are it.”

1/2 cup (150g) good-quality mayonnaise
1 tbs chopped cornichons
1 tbs chopped gherkins
2 tbs chives, finely chopped
1 tbs dill, finely chopped
2 tsp tarragon, finely chopped
1 tsp Tabasco, plus extra to serve
Juice of 1/2 lemon
400g cooked crayfish tail meat, roughly chopped
6 fluffy white bread rolls
50g butter, softened
50g mixed lettuce leaves

Method

1.

Place mayonnaise, cornichon, gherkin, chives, dill, tarragon, Tabasco and lemon juice in a bowl and mix to combine. Adjust seasoning to your taste. Stir through crayfish meat.
2.

Slice each roll in half, horizontally. Butter cut sides of the rolls. Spoon crayfish mixture evenly among bun bases and top each with a handful of lettuce leaves. Serve immediately with extra Tabasco on the side.

Rate now