Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each. Creamy herb dip and quick pickled red onion with olive oil and vinegar.
Crayfish Party Sides: Herb Dip & Quick Pickle
Two simple side dishes for the crayfish platter in five minutes each.
The first crayfish party of the year is almost here – and the sides make the night.
Here are two that take five minutes each: a creamy herb dip for bread and crispbread, and a quick pickle that gives the tangy contrast crayfish love.
Prep the day before and you'll be free when the guests arrive
This is what you need
Ingredients
Herb dip:
- 200 ml crème fraîche
- 3 tbsp Abuelaz Olive Oil N°1
- 1 bunch dill + chives, chopped
- 1 garlic clove, pressed
- Abuelaz Himalaya Salt & pepper
Quick-pickled red onion:
- 2 red onions, thinly sliced
- 3 tbsp Abuelaz Wine Vinegar N°1
- 2 tbsp water
- 1 tbsp sugar
- 1 tsp Abuelaz Himalaya Salt
Step-by-step
Method
- Stir together the herb dip, drizzle olive oil on top. Chill.
- Heat vinegar, water, sugar and salt until dissolved.
- Pour over the red onion, let cool and infuse at least 30 min.
- Serve the dip and pickle with crayfish, bread and crispbread.
Tip: A quick pickle is the vinegar's simplest trick – Wine Vinegar N°1 gives a soft, round acidity that works both with crayfish and on a sandwich the day after. And one bottle goes a long way.
Bestseller
Do you want everything in one place?
For the crawfish platter, you need all three: oil for the dip, vinegar for the pickle, salt for everything. Abuelaz's kit collects the basics – and also makes a much-appreciated host gift.
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