This can be either an appetizer or light summer snack depending on how much you serve. Crayfish is one of my favourite seafoods but it can be really expensive due to South Africa’s restrictive fishing laws, so this is a much more cost effective alternative using smoked haddock. The seafood mayonnaise and colour definitely adds to its association with crayfish, but the smokey flavour elevates it.
- 2 Frozen Smoked Haddock fillets
- 2 Lemons
- 2 tbs Butter
- 4 tbs Mayonnaise (tangy ones work very well)
- 2 tbs Tomato sauce
- Butter Lettuce
- Place the smoked haddock on a piece of tin foil with a squeeze of lemon and the knobs of butter and seal the foil.
- Bake it in the oven on 180*C for 20 minutes before removing and allowing to cool.
- Mix the mayonnaise, tomato sauce and a teaspoon of lemon juice to create a seafood mayonnaise. Add more sauce if needed.
- Remove the skin and flock the haddock before mixing it in with the sauce.
- Serve on a bed of butter lettuce and finish with a crackle of black pepper.
Makes 4 small servings.