Goat's cheese with crayfish and paprika sauce

Ingredients for 4 servings:

• 400 g crab meat (crayfish meat)
• 50 ml sweet cream
• 1 bunch of chives
• 100 ml olive oil
• 250 g goat’s cheese
• 1 bell pepper(s), red, grilled, from the jar
• e.g. lamb’s lettuce
• Salt
• Pepper, from the mill
• possibly water

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

an unusual combination but delicious

Finely chop the chives, mix with the cream and half the olive oil, and season with salt and pepper. Fold in the goat’s cheese and stir until smooth. Divide the mixture between 4 serving rings (for visual appeal) and refrigerate for about 30 minutes. Roughly chop the grilled bell peppers and puree with the remaining olive oil. If the consistency is too thick, thin with a little water. Season with salt and pepper. Arrange the cream cheese on plates and add 100g of crayfish meat to each plate. Garnish with lamb’s lettuce and pour the paprika sauce over the mixture. Serve with rustic country bread.