Sweet, sour and a bit spicy! This fresh crayfish salad with pineapple chutney has it all. Ready in just 30 minutes, recipe for 4.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-05-15, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 25-03-2022
View the original recipe via:
https://ohmydish.com/recipe/fresh-crayfish-salad-with-pineapple-chutney
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!