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Crayfish Tartare

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Crayfish Tartare

The perfect crayfish tartare recipe with a picture and simple step-by-step instructions.

  • 125 g Crayfish tails cooked
  • 10 Straws Chives fresh
  • 2 Teaspoon. Soy sauce dark
  • 2 Teaspoon. Olive oil
  • 1 Teaspoon. Sour cream
  • 0,5 Teaspoon. Crema di balsamic vinegar
  • Salt
  • Black pepper
  • Pine nuts
  • Crema di balsamic vinegar to garnish
  1. Roast the pine nuts in a pan until golden yellow and set aside. Pat the crayfish tails dry and chop finely. Add chives in rolls, soy sauce, oil and sour cream and mix. Season to taste with salt, pepper and balsamic cream. Chill for about 30 minutes before serving. Serve sprinkled with crema di balsamico and pine nuts!
Dinner
European
crayfish tartare

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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