Crayfish salad with radishes, apple, poppy seeds & soured cream

Summer

I remember catching crayfish in traps that had been set around the edges of a lake in Dorset. I recall how plucky and determined these little freshwater lobsters were. They raised their small claws in the air to scare me off and they nipped at me when I went near. They were determined not to accompany me home. Crayfish meat is sweet and juicy and absolutely delicious served simply with brown bread, butter, dill and lemon. But if you’re feeling more adventurous, this quick and scrumptious salad with crunchy radish, sharp apples and the toothsome bite of poppy seeds showcases crayfish beautifully.

Serves 4

Ingredients

big bunch of radishes (about 16 radishes)
2 small dessert apples
about 400g (14oz) crayfish meat
juice of ½ lemon
2 tablespoons extra-virgin olive oil
1 small bunch of mint, leaves picked and chopped
½ small bunch of dill, chopped, plus a few extra sprigs to decorate
2–3 teaspoons poppy seeds

For the dressing

juice of ½ lemon
2 teaspoons sugar
2 teaspoons soured cream
2 teaspoons extra-virgin olive oil
salt and freshly ground black pepper

Method

Trim and wash the radishes. If they have their green tops on and they’re in good condition, you can use them in the salad. If not, don’t worry. Slice the radishes into nice, thin rounds, about 2–3mm (1⁄16–1⁄8in) thick.

Peel, quarter and core the apple, then slice each quarter thinly.

Place the crayfish meat in a large bowl with the radish and apple slices. Pour over the lemon juice, spoon over the olive oil and scatter over the chopped herbs. Season well with salt and pepper, then gently tumble everything together.

To make the dressing, put all the ingredients in a small bowl, season well with salt and pepper, and whisk or mix well to combine.

Arrange the salad over four plates or one large serving platter, spoon equal amounts of the dressing over each serving, then scatter over the poppy seeds. Finish with a few sprigs of dill.

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