CRAYFISH SALAD FROM A LITHUANIAN LAGOON

serves 4

2 corn on the cob

400g cooked and peeled crayfish tails Olive oil, for drizzling

Handful of finely chopped flat-leaf parsley

2 spring onions, finely chopped 100g mixed salad leaves

Crusty bread, to serve

FOR THE VINAIGRETTE

2 tbsp cold-pressed rapeseed oil 1 tbsp lemon juice

1 tsp mayonnaise

1

Cook the corn on the cob 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. 2

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. 3

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. 4

Arrange some salad leaves on each plate and drizzle with the remaining vinaigrette. Place the crayfish mixture on top and serve with crusty bread.