Grayfish and Gravadlax Pumpernickel


180 g crayfish tails
1 tbsp light mayonnaise
1 tbsp light cream cheese
1 tsp Dijon mustard
zest and juice of 1 lemon, plus extra for serving
1/2 a small bunch of dill, finely chopped, plus extra for serving
sea salt and black pepper
1 beetroot, cooked and finely chopped
4 thin slices of pumpernickel or rye (from a small, fresh loaf)
4 slices (100 g) of gravadlax or smoked salmon


  1. Drain the crayfish tails if necessary and pop into a small mixing bowl.
  2. In a separate small bowl, mix the mayonnaise, cream cheese, mustard, lemon, dill and seasoning.
  3. Add to the crayfish along with the beetroot and mix well.
  4. Top the bread slices with the mixture, then lay a slice of gravadlax or smoked salmon over each.
  5. Squeeze over a little lemon juice, scatter over a bit more dill and finish with some freshly ground black pepper.

Makes 2 servings.

Source: Skinny Weeks and Weekend Feasts

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