Crayfish and Beetroot Mousse Sandwich - a Swedish Lobster Roll
Today is a special day and a special day calls for a special sandwich!
My favourite Swedish baker in Berlin, Malin, releases her wonderful book today named after her exciting project, The Bread Exchange! It's a gem packed with lots of stories and recipes from her bread trading trips which took her around the world. This is a day to celebrate, so I asked Malin to give me her signature black bread for the October edition of our eat in my kitchen x The Bread Exchange sandwich. I wanted to come up with something that's a bit more spectacular and luscious, a creation that can stand up to the dramatic look of the bread which Malin achieves by mixing charcoal powder into the dough (another discovery from her bread trading adventures). One of the most luxurious sandwiches I know is the lobster roll and that gave me the idea to create a Swedish adaptation of this classic. Crayfish, also known as freshwater lobster, beetroot mousse, freshly whipped mayonnaise and dill on thick slices of black sourdough bread! The colours looked stunning but the taste was even better, sweet and creamy!
When I decided to go for crayfish for this sandwich, I didn't think about the preparation. So as soon as I called the fish monger to make my order, I realized that I would have to cook the crustaceans alive to kill them. I'd never done that before but after I got instructions from Malin (and with my boyfriend at my side for support), I felt ready to give it a go. I can't say that it's a nice experience but it's an important one. It makes us appreciate the food that we prepare in our kitchens even more. I'm not a vegetarian, therefore animals are killed for my diet, it's part of the cycle and I prefer to be involved in the whole process which leads to the food on my plate.
Crayfish and Beetroot Mousse Sandwich - A Swedish Lobster Roll
For 4 people you need
crayfish, cooked or alive, 16
sourdough bread 8 slices
dill, snipped, a small bunch
If the crayfish are alive, wash them in cold water (discard the ones that aren't alive). In a large pot, bring lots of water to the boil. Make sure that the water stays boiling hot when you put the crayfish in. Do this one at a time so that the temperature doesn't drop (wait a few seconds after you've dropped one in). When all the crayfish are in the pot cook them for another 1-2 minutes until they all turn red. Take them out of the pot, drain them and let them cool for a few minutes. Peel the meat out of the hard shells and cut into thick slices.
If the crayfish are already cooked, just slice the meat.
For the beetroot mousse
beetroot, unpeeled, 1 (you will need 100g / 3.5 ounces for the mousse)
bay leaf 1
olive oil 1 tablespoon
salt
Cook the beetroot with the bay leaf in salted water for 45 minutes or until the root is soft. Purée 100g / 3.5 ounces of the beetroot in a blender with the olive oil and season with salt.
For the mayonnaise
organic egg yolks 2
olive oil 50ml / 2 ounces
freshly squeezed lemon juice 1 tablespoon
sour cream or crème fraîche 2 teaspoons
a pinch of salt
Drop the egg yolks into a mug which should be just big enough for a stick mixer to fit in it. Start mixing and slowly pour in the oil. When the dip is thick and creamy season with salt and lemon juice and stir in the sour cream.
To assemble the sandwich
Spread some mayonnaise on a slice of bread, add dollops of the beetroot mousse and the sliced crayfish meat on top. Sprinkle with dill and a bit more mayonnaise and close the sandwich with another slice of bread.
