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START by preparing the pineapple chutney first. MIX vinegar, sugar, sambal and grated fresh ginger into a small saucepan. BRING to a boil, then turn down the heat and let thicken for a bit.
PEEL the pineapple, remove its hard-core and slice the pineapple into pieces. WHEN the vinegar mixture has thickened up, stir in the pineapple pieces. LET cool off while making the salad.
MIX mayonnaise and crème fraîche together and season using pepper and salt. CHOP the fresh crayfish into small pieces. WASH the cucumber and chop into pieces.
MIX the crayfish together with the cucumber and mayonnaise mixture. FINELY chop up the chives and add it into the sauce. LASTLY slice up the apple into slices or pieces and mix this together with a squeeze of lemon juice through the mayonnaise mixture.
The apple will discolor when sliced too early. SERVE the salad on a bed of dandelion lettuce and add some spoonfuls of pineapple chutney too. Enjoy your meal!