Instructions to make the dish

• Place the crayfish in hot boiling water, bring them to the boil and cook them for maximum 3 minutes before letting them cool down. Harvest the tails. Cut the cooked tails in pieces. Set aside
• Then dice onion and cut parsley very fine and place them in a bowl
• Add to the onions and parsley the unsweetened yoghurt, the mayonaise and the tomato ketchup. Add the port or sherry
• Mix to taste and mix in the crayfish pieces. Use very little salt -if any- to not affect the delicate taste
• Store in the refrigerator. It will stiffen up quite a bit while refrigerated. The best taste is obtained 1-2 full days from the day of making Can be stored for 4 days in the refrigerator
• Serve on a half avocado or with salad as an appetizer or serve on a piece of toast or in a round of cucumber slice or a briefly cooked carrot peel.