Crayfish cocktail with horseradish cream

Crayfish cocktail with horseradish cream

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(3 ratings)

Prep: 15 mins No cook


Serves 2

Give the classic prawn cocktail a twist by pairing crayfish tails with tangy horseradish and creamy avocado in this delicious dinner party starter

Nutrition and extra info

Nutrition: per serving

  • kcal260
  • fat20g
  • saturates6g
  • carbs4g
  • sugars1g
  • fibre4g
  • protein14g
  • salt0.2g
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  • 1 tbsp crème fraîche
  • ½ tsp creamed horseradish sauce
  • juice 1 lime



    The same shape, but smaller than…

  • 1 chicory head



    Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…

  • 1 avocado



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 140g pack crayfish tails, see tip below left
  • cayenne pepper, to serve


  1. First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.

  2. Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.

  3. Add the horseradish cream and a light sprinkling of cayenne pepper to serve.

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1st Jan, 2016
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6th Dec, 2016
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