Recipe: Lilly Trewartha’s Crayfish Rolls
With a kitchen pedigree that includes the likes of Peg (London), Franklin and Dier Makr (Tasmania), chef Lilly Trewartha has gained a cult following for her Izakaya Temporary pop-ups, highlighting the best seasonal produce with traditional Japanese cooking techniques. She also provides tailored dining experiences that showcase the narratives of small-scale producers, and connect diners to Tasmania’s rich culinary scene. Here, she shares her recipe for crayfish rolls.
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Lilly Trewartha (image: Ness Vanderburgh)
“For me, this is the quintessential salad roll for Tasmanian summer. The recipe uses crayfish, but you can substitute it for any seafood that works for where you are and what you have to use - prawns or flaky white fish will work well. You can also substitute the herbs for whatever you may have in the crisper. Don’t shy away from white rolls from the local bakery. There’s a time and a place for these fluffy buns, and the crayfish rolls are it.”
(image: Ness Vanderburgh)
INGREDIENTS
150g good quality mayonnaise
1 tbsp chopped cornichons
1 tbsp chopped gherkins
1 tbsp chopped capers
2 tbsp chives, finely chopped
1 tbsp dill, finely chopped
1/2 tbsp tarragon, finely chopped
Juice of 1 lemon
1 tsp tabasco sauce, plus extra to serve
400g cooked crayfish tail meat, roughly chopped into 1cm pieces
Salt and pepper, to taste
6 fluffy white bread rolls, sliced in half horizontally
75g softened butter
6 small handfuls mixed lettuce
METHOD
In a medium bowl, mix together mayonnaise, cornichons, gherkins, capers, chives, dill, tarragon, lemon juice and tabasco. Fold in crayfish meat and season with salt and pepper.
Butter both sides of each roll. Distribute crayfish mixture evenly between the six rolls, and top each with a handful of lettuce.
Serve immediately with extra tabasco on the side.
(image: Ness Vanderburgh)
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