Make Marcus Jernmark’s Crayfish Skagen, From Aquavit


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.”

Crayfish Skagen

Yield: 4


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.

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