Crayfish Cocktail Roll

• 4 St Pierre Brioche Hot Dog Rolls
• 150g crayfish
• 150g lemon mayonnaise
• 30g finely chopped celery
• 20g finely chopped spring onion
• ½ tsp black pepper
• 1 tsp fresh chives of dill
• ½ tsp cayenne pepper (optional)

1. Pre-heat the oven to 200°C / 180°C fan / Gas Mark 6 and warm the hot dog rolls for 2 to 3 minutes
2. Add the lemon mayonnaise, crayfish, celery, spring onion, herbs and spices to into a large mixing bowl and mix together until evenly blended
3. Remove the rolls from the oven and allow to cool slightly before generously filling with the crayfish cocktail
4. Serve and enjoy

Bon appétit!