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Serves: 20
Preparation time: 20 minutes


  • 20 Small canapé cases
  • 100g crayfish tails
  • 200ml crème fraiche
  • 20g caviar
  • 50g dice gherkins
  • 5 Cherry tomato
  • 20 baby spinach leaves
  • Parsley
  • Dill
  • 1 tablespoon of lemon juice
  • Zest of half lemon
  • Salt and pepper to taste


  1. Set aside 20 of the crayfish tails and chop the remaining
  2. Mix the chopped crayfish together with the crème fraiche, gherkins, lemon zest and juice, salt and pepper and parsley
  3. Place a scoop of the crayfish tails into the canapé case
  4. Slice the cherry tomatoes into quarters and place with a baby spinach leaf at the side of the canapé case next to the mixture
  5. Place one of the set aside crayfish tails on top of the mixture of each canapé case
  6. On top of the crayfish tail spoon on some caviar, add a sprig of dill then serve