Recipe for salad with crayfish tails
A delicious and healthy dish with crayfish tails and soft-boiled eggs on a bed of crispy vegetables, served with elderflower dressing.
The salad is suitable as a lunch dish, appetizer, or a light dinner course.
Serve with good bread on the side, preferably homemade.
Ingredients
- 300 gram Crayfish Tails frozen, thawed
- 2 pcs. Egg
- 100 gram Baby Spinach
- 100 gram Kale fresh
- 1 pcs. Red bell pepper
- 1 bunch Dill
- 45 gram Mayonnaise
- 45 gram Plain yogurt or crème fraîche
- 15 gram Elderflower Juice concentrated
- Lemon Juice
- Sugar
- Spices salt and pepper
Instructions
- Rinse the thawed crayfish tails in a colander and let them drain well.
- Boil the eggs until soft-boiled in 3-4 minutes and place them in cold water.
- Peel the eggs and cut them in half.
- Rinse the kale and remove the stalk. Chop it finely.
- Also rinse the baby spinach, but leave the leaves whole.
- Rinse the bell pepper, halve it, and remove the stem, seeds, and pith.
- Cut the bell pepper into small cubes.
- Place baby spinach and chopped kale on a platter.
- Distribute bell pepper cubes and the drained crayfish tails over it.
- Garnish with halved soft-boiled eggs.
- Rinse the dill thoroughly, chop it finely, and sprinkle it over the salad.
- Mix mayonnaise, skyr, and elderflower syrup together and season the dressing with lemon juice, sugar, salt, and pepper.
- Serve the dressing with the salad.