This is another dish from our last Christmas lunch. This salad is so delicious with a delicate taste, that I am sure it will stay on our Christmas menu for many years to come. It is a hearty salad as the one with root vegetables and eggs. However, it is still light, refreshing and is perfect served as an entree. I can mention several advantages of this salad:
- it is a cold dish, very handy when Christmas day is very hot
- it is a festive dish, as it has an ingredient – Tasmanian Crayfish tail – that you do not buy for everyday meal
- compared to lobster, crayfish tail is much easier in preparation, with special kitchen scissors it takes may be 1-2 minutes to get the shell off the meat
- the portion of the salad from 1 crayfish tail will be enough to feed the large family
- for the small family like ours, this salad keeps very well refrigerated, its taste actually gets better
And here is the star of the salad, fresh (not frozen) Tasmanian Crayfish tail.
In the salad
The idea for this salad comes from smoked trout salad with exactly the same ingredients, where at different times I had replaced smoked trout flakes with crab meat, lobster flesh from claws and tail, and now with crayfish tail. So far the salad with Tasmanian crayfish was the best. I made it for the second time today and could get only frozen tail. Though cooked tail looked less impressive, cooking the tail from being frozen did not in any way affected the taste of the salad.
The taste of the salad is influenced greatly by other ingredients used. That is why I mention the brands of pickled cucumbers and mayonnaise I used.
- 1 Tasmanian Crayfish tail cooked, finely chopped
- 5 large hard-boiled eggs, finely chopped
- can of baby peas (Coles brand, made in France), reserve the liquid
- dill cucumbers traditional style, 680g jar (brand Always Fresh), reserve the liquid
- 1 medium size onion, finely chopped
- 4 large carrots, peeled and boiled or steamed
- gluten free whole egg SW real mayonnaise, 4-5 table spoons
- pinch of sea salt if needed
- peel and boil/steam carrots, do not overcook them, place them in cold water to cool down
- boil eggs for at least 10 minutes, place them in cold water
- cook crayfish, I took the advice from fishmonger and steamed the fresh tail for 12 minutes (frozen one for 15 minutes), let it cool down
- take the shell off
- cut carrots and dill cucumbers in very small pieces
- chop eggs finely
- chop onions finely
- chop crayfish tail finely
- place all ingredients in a large bowl
- in a separate bowl place mayonnaise, add 2-3 table spoons of canned pea liquid and 1 table spoon of dill cucumbers liquid
- combine with a whisk, if using different mayonnaise, runny in texture, you might not need to dilute it, however a touch of liquids from both products make crayfish shine in this salad, and not to be overpowered by taste and texture of the mayonnaise
- add thinned mayonnaise and combine all ingredients
- the salad is ready
The taste of crayfish is quite different, compared to smoked trout I used originally in this salad, it demands more delicate dressing. In more strong flavoured smoked trout salad, I use the mix of the same mayonnaise and Dijonnaise, thinning them with just a table spoon of dill cucumbers liquid.
The same salad with smoked trout
Salad with cooked crab meat
Salad with lobster
Salad with Tasmanian Crayfish – the best!