Aquavit is celebrating its annual Crayfish Festival starting today. To get you excited for the event, executive chef Marcus Jernmark shares his recipe for something called Crayfish Skagen, essentially a crayfish salad you’ll want to smear all over toasted bread (and, perhaps, your naked body).
“Crayfish Skagen is an adaptation of Shrimp Skagen, which is a salad of shrimp traditionally tossed in mayonnaise, lemon, and dill. It’s named after a port city in Denmark,” says Jernmark. “We’re taking this popular salad and turning it into something that’s seasonally appropriate for our crayfish smorgasbord. It’s going to be a big hit at the buffet.”
1 pound peeled crayfish, cut into bite-size pieces
1/4 cup mayonnaise
1/4 cup crème fraîche
3 tablespoons fresh dill, chopped
1/2 tablespoon fresh-squeezed lemon juice
salt and pepper, to taste
4 small brioche buns, sliced
butter, for sautéing
In a mixing bowl, combine the crayfish with the mayonnaise, crème fraîche, dill, lemon juice, salt, and pepper. In a skillet over medium-high heat, melt the butter and sauté the brioche buns, crust sides up, until lightly toasted. Spoon the crayfish mixture into the buns, and serve immediately.
Have a restaurant tip or other food-related news? Send it to email@example.com.
This article from the Village Voice Archive was posted on August 9, 2010