Crayfish salad

Ingredients for 4 servings:

• 200 g crayfish, cooked and peeled
• 2 stalk(s) Celery
• ½ apple
• ½ can tangerine(s)
• 2 spring onions
• some dill for decoration
• 125 ml low-fat yogurt
• 200 ml crème fraîche
• 70 ml tomato paste
• 2 tsp dill, chopped
• 1 tbsp brandy
• 1 garlic clove(s)
• Harissa
• curry powder
• Worcestershire sauce
• Salt and pepper, white, freshly ground
• some tangerine juice from the can

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Remove the leaves from the celery, wash, trim, and cut into wafer-thin slices. Peel the apple half and finely slice. Peel the spring onions and slice them into very fine rings. Drain the mandarins and reserve the juice. Set aside a few mandarins for garnish. For the dressing, mix the yogurt, crème fraîche, and tomato paste, then stir in the dill and brandy. Peel the garlic, press it, and add it. Season with harissa, curry, Worcestershire sauce, salt, and pepper. Carefully season with mandarin juice. Fold the celery slices, apple pieces, spring onions, mandarins, and crayfish into the dressing and let it marinate for a while while chilled. Serve garnished with mandarin oranges and dill sprigs.