Recipe
Crayfish Cocktail Roll
A seafood delicacy with a sweet European twist
Ingredients
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)
Method
- Pre-heat the oven to 200°C
- Warm the hot dog rolls for 2 to 3 minutes
- Add the lemon mayonnaise, crayfish, celery, spring onion, herbs and spices into a large mixing bowl
- Mix together until evenly blended
- Remove the rolls from the oven and allow to cool slightly
- Pull each roll apart where they are pre-sliced
- Fill generously with the crayfish cocktail
- Serve and enjoy
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4 Brioche Hot Dog Rolls
Side-split, golden and plump brioche rolls, ideal for your favourite hot dog. Perfectly matched to all the ingredients you love, it’s great with any sauces or condiments.
