Crayfish Cocktail Roll

Ingredients

6 St Pierre Brioche Hot Dog Rolls
200g crayfish
225g lemon mayonnaise
40g finely chopped celery
30g finely chopped spring onion
½ tsp black pepper
1 tsp fresh chives of dill
½ tsp cayenne pepper (optional)

Method

1. Pre-heat the oven to 200°C
2. Warm the hot dog rolls for 2 to 3 minutes
3. Add the lemon mayonnaise, crayfish, celery, spring onion, herbs and spices into a large mixing bowl
4. Mix together until evenly blended
5. Remove the rolls from the oven and allow to cool slightly
6. Pull each roll apart where they are pre-sliced
7. Fill generously with the crayfish cocktail
8. Serve and enjoy