1 tbsp crème fraîche
½ tsp creamed horseradish sauce
juice 1 lime
1 chicory head
140g pack crayfish tails,
cayenne pepper, to serve.
First, make the horseradish cream by mixing together the crème fraîche, horseradish sauce and half of the lime juice. Keep the sauce covered and chill until needed.
Take two glass serving dishes and put 1 chicory leaf in each. Finely shred the rest of the chicory and divide it between the dishes. Stone, peel and thinly slice the avocado, toss in the remaining lime juice and put on the shredded chicory. Lay the crayfish tails over the top.
Add the horseradish cream and a light sprinkling of cayenne pepper to serve.