Crayfish season is typically in August and it’s fine to stretch it to September too, but the end of October is a completely different season, which is why I decided to serve my crayfish as a starter instead of the full spread with Västerbotten cheese quiche, caraway cheese, snaps etc, the other day.
As dill is traditionally used in the brine for the crayfish I chose to enhanced that element further by serving a dill mayonnaise together with the crayfish (still to peel at the table) as well as a nice crusty bread and butter. Simple yet lovely.
Dill mayonnaise, serves 2-4
1 egg yolk, at room temperature
150-200 ml dill oil (I used a Swedish one from Gunnarshögs gård, pictured)
1/2 lemon, the juice
salt, white pepper
1-2 tbsp chopped dill
Place the egg yolk in a mixing bowl and start whisking while adding the oil drop by drop at first and then in a thin stream while whisking continuously until you have a thick mayonnaise. Season to taste with lemon juice, salt and pepper. Add the chopped dill.