A large bowl with mixed lettuce topped with chopped crayfish tails. A black spoon sits to the right ready to serve.

At the Curonian Spit, a thin strip of land squeezed in between a mirror-still lagoon and a choppy Baltic Sea, we stayed next to the Hill of Witches sculpture park in Juodkrante. On the banks of the lagoon we ate the most delicious crayfish, simply grilled and served with parsley-butter and lemon. This crayfish salad is a homage to that crayfish. If you can’t get crayfish tails, the same amount of white crabmeat will work just fine – and tinned sweetcorn could be used instead of corn on the cob if you’re pressed for time.

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