Swedish crayfish with crispbread and Västerbotten cheese
Cold crayfish cooked with dill, peeled and slurped at the table with crispbread, toast, butter and mature cheese – the heart of the Swedish crayfish party in August. If you buy live crayfish, boil them in salted water with sugar and dill crowns and leave them to cool in the liquid overnight.
- 24 h 10Time
- 11 minHands-on
- 4Portions
- ≈ 240 krper portion
- 630kcal per portion
Ingredients for 4 portions
- 2 kgCrayfish, cooked in dill brine, frozen
- 1Dill, dill crowns
On the side
- 8Crispbread
- 8 slicesBread
- 4 tbspButter
- 200 gHard cheese, ideally Västerbotten, in chunks
Method
- Put the crayfish and their brine in a large bowl, cover and let them thaw in the fridge for about 24 hours.
- Lift the crayfish out of the brine, let them drain and pile them on a large platter with the dill crowns.
- Toast the bread. Cut the cheese into chunks and set it out with the crispbread, toast and butter.
- Serve the crayfish well chilled. Twist off the tail, suck the brine from the shell and pick out the meat.
The cost is estimated from Swedish grocery prices.
