River Crayfish Cocktail on Arugula

Ingredients

• 150 g mayonnaise
• 3 tbsp ketchup
• 20 ml cognac
• 1 tbsp Tomato Paste
• 1 splash Lemon juice
• 1 tsp horseradish
• 1 splash Worcestershire sauce
• Salt
• Cayenne pepper
• 600 g pre‑cooked river crayfish
• 100 g Arugula
• 2 tbsp freshly chopped parsley
• 4 lemon wedges

Instructions

1. 1.

   Whisk the mayonnaise with ketchup, cognac, tomato paste, lemon juice and horseradish until smooth; season with Worcestershire sauce, salt, and cayenne pepper.

2. 2.

   Wash the crayfish, pat dry, and mix with the sauce in a bowl. Wash the arugula, shake off excess water, and remove tough stems.

3. 3.

   Divide the arugula into four decorative glasses and top with the crayfish cocktail. Sprinkle with parsley and garnish with a lemon wedge.