Update date: 12 June 2014

Crayfish and smoked fish salad in dill and chive sauces


  • 15 dag meat of crayfish tails or whole crayfish
  • 15 dag smoked fish fillets (trout, pikeperch, catfish)
  • 1 portion mixed vegetables
  • 1 onion
  • 5 dag butter
  • 20 dag lettuce mix
  • 1 bunch dill
  • 1 bunch chives
  • 100 ml sour cream 12%
  • 100 ml natural yoghurt
  • 6 cocktail tomatoes
  • salt
  • pepper



Cook crayfish in boiling water until red. Cut fish fillets into big pieces. Shell the crayfish and layer with chopped lettuce.


Chop finely dill and chives, mix separately with cream and yoghurt. Season the sauces with salt, sugar and pepper, or lemon juice. Serve the crayfish and fish on a lettuce mix, pour over with a bit of dill sauce, and decorate with tomatoes, chive sauce and small cooked crayfish.




This meal was prepared by the Oskar Lange Group of Economic Schools from Wodzisław Śląski during the 4th “Silesian Tastes Festival 2009” in Pszczyna.

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