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Crayfish rolls with acidy mayonnaise

Instead of classic lobster, these rolls are filled with crayfish tails. A fun alternative to the traditional crayfish party, or a good way to take advantage of the crayfish left over afterwards (Note: Crayfish parties are just for Sweden)

Ingredients

Serves 4

about 30 crayfish
4 x Pågen's hot dog rolls
1 lemon
1 ½ dl mayonnaise
2 tbsp finely chopped chives
50g salad
Sprinkle dill for decoration
Butter for frying

Method

Directions

Crack the shell of the crayfish and remove the crayfish tails. Crack the claws with a crayfish knife or by gently tapping with the back of a knife.
Grate the yellow peel from the lemons on the finest side of a grater or with a zest grater. Mix together with mayonnaise and 2 teaspoons of lemon juice.
Heat a frying pan with butter to medium heat. Fry the hot dog rolls on the outside on both sides. If you want it less greasy - heat the hot dog rolls in the oven for about 5 min at 200 degrees C.
Open the hot dog rolls carefully. Add salad, mayonnaise, meat from the claws and crayfish tails. Top off with chives and dill. Serve with lemon wedges.