and then let cool down. Cut the avocado
into small cubes and season with salt,
coarse black pepper, olive oil and lemon
juice. Chop the crayfish tails finely and
add the Japanese mayonnaise, Japanese
seven spices, salt, coarse black pepper
and chopped dill. The mixture must be
coarse black pepper, olive oil and little bit
of lemon juice. Mix lemon juice, cream
cheese and season with salt and coarse
black pepper.
crayfish mixture, and then place a layer of the
cubed avocado. Add the sour cream mix and
then place the salsa. Repeat this process a
second time to get the tian a nice height. Finish
the tian with a small quenelle of the crayfish
mixture and decorate with some fresh wild
rocket and some salsa around the plate and
drizzle with lemon and olive oil dressing.
complemented with tomato and red onions salsa
2 or 400 g crayfish tail each
200 g cream cheese
150 ml Japanese Mayonnaise
100 g red onions
200 g plum tomatoes
Japanese seven spices
Sea salt
Black pepper coarse
100 ml olive oil
100 ml lemon juice
0.05 g Dill
Wild rocket