My egg and crayfish sandwich with chilli and garlic aioli is a take on a Swedish classic – egg, prawn and mayonnaise open sandwich.
You will find this type of sandwich in most Swedish cafés - and at the airport in Stockholm where they charge an absolute fortune for them!
Crayfish (crawfish) is also very popular in Sweden. We have crayfish parties in the autumn where we wear silly hats, eat crayfish, drink schnapps and sing songs.
You can buy crayfish tails in most supermarkets here in Britain but you can of course swap them for cooked prawns.
I am using rye pumpernickel bread, which is the type of bread that will affect your weight the least. I think it makes this egg and crayfish sandwich taste so much more.
You could also use good sourdough bread, the second best choice for your weight.
I have had many an egg and prawn variety in Sweden where they put a mountain of calorific mayonnaise on top of the bread. And the only type of lettuce most use is iceberg lettuce, a lettuce which is 99% water and almost 0% nutrients. Ah well, it’s cheap to use I suppose.
Here’s what I do. I butter the pumpernickel bread, cover it with watercress salad (or use rocket/arugula) add the sliced cooked egg and crayfish and serve the chilli and garlic aioli on the side.
To make the chilli and garlic aioli:
2 egg yolks – preferably organic or free-range
1 garlic clove, crushed
1 level teaspoon sambal oelek (a chilli paste) – or any other chilli paste
Grated zest from a lime (optional)
100ml, 3½floz, 0.45 cup sunflower or hemp oil
100ml, 3½floz, 0.45 cup olive oil
Salt and pepper
1. Add the egg yolks to a bowl and whisk together. Add the crushed garlic, chilli paste and lime zest, if using, and whisk again.
2. Continue to whisk and add a few drops of oil to start with, and then the rest of the oil very, very slowly while whisking vigorously (if you add the oil to quickly the mixture will split).
3. Once you have added all the oil, season with some sea salt and black pepper.
Egg and crayfish sandwich for 4 people:
4 slices of pumpernickel or sourdough bread, buttered
Watercress and/or rocket (arugula) leaves
4 hard-boiled eggs
350g, 12oz, 2 cups cooked crayfish (crawfish) tails – or use cooked prawns
Chilli and garlic aioli
Top each buttered slice of bread with leaves, sliced egg and crayfish and serve with the chilli-garlic aioli and some lime wedges on the side.