Ingredients
500 g cooked crayfish tail
4 tbsp SIDS RASPBERRY HONEY MAYO
1 avocado, peeled
SIDS SALT & PEPPER to taste
4 slices Pumpernickel, crusts removed
Dill to garnish
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
Directions
Split the crayfish shell open and remove the meat in one piece. Slice the tail into 16 medallions and set aside. Cut the avocado into 16 slices.
Spread the bread with SIDS RASPBERRY HONEY MAYO and SIDS SALT & PEPPER to taste, then cut each slice into 4 triangles or circles. Place a slice of crayfish on each, top with avocado then garnish with dill. Drizzle with a tiny amount of SIDS LOW SUGAR RASPBERRY VINEGAR.
