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.
- 2 corn on the cob or 200g drained tinned sweetcorn
- 400 g cooked and peeled crayfish tails
- Olive oil for drizzling
- Handful of finely chopped flat-leaf parsley
- 2 spring onions finely chopped
- 100 g mixed salad leaves
- white pepper
FOR THE VINAIGRETTE
- 2 tablespoons cold-pressed rapeseed oil
- 1 tablespoon lemon juice
- 1 teaspoon mayonnaise
- If using corn on the cob, cook in a saucepan of boiling salted water for 10 minutes or until tender, then drain well. When cool enough to handle, use a sharp knife to carefully slice the corn kernels off the cob.
- For the vinaigrette, put the rapeseed oil, lemon juice and mayo into a screw-top jar. Season with salt and pepper to taste, then shake well to emulsify.
- Preheat the grill to high.
- Place the crayfish and corn on the grill pan or a baking tray. Drizzle with olive oil and season with salt and pepper, then grill for 2–3 minutes or until they are ever so slightly charred. Transfer to a bowl and add the parsley, spring onions and most of the vinaigrette. Gently toss everything together.
- Arrange some salad leaves on each plate and drizzle with the remaining vinaigrette. Place the crayfish mixture on top and serve with gluten-free bread.