Crayfish Cocktail Canapés

Sweet crayfish, creamy avocado and a touch of spice make these canapés from Rachel Khoo’s book, The Smallest Restaurant in Paris, ideal with drinks, or serve a more generous portion for a starter…

Makes 8-10

INGREDIENTS

• 1 large avocado
• 1 lemon, zested and juiced
• Pinch of salt
• 3 tbsp crème fraîche
• 3 tbsp mayonnaise
• ½-1 tsp hot sauce
• 150 g already-cooked freshwater crayfish tails (or substitute with prawns, lobster or even crab)
• 2 Little Gem lettuces, washed and leaves separated
• A handful of finely chopped fresh chives

METHOD

1. Cut the avocado into small cubes and toss in a bowl with the lemon juice and salt.
2. Mix the crème fraîche, mayonnaise and a few drops of the hot sauce in a large bowl. Fold in the crayfish meat and avocado.
3. Take a spoonful of the mix and add it to a little gem leaf.
4. Sprinkle it with some fresh chives. Repeat until the mixture is used up completely. Serve immediately.

Lead photo credit : CrayfishCanapeCocktail