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Crayfish rolls with Sundried Tomato & Smoked Chilli Chutney

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Crayfish rolls with Sundried Tomato & Smoked Chilli Chutney


4 brioche finger rolls

5oz cooked & peeled crayfish tails

1/8 cup Mackays Sundried Tomato & Smoked Chilli Chutney 

1/3 cup mayonnaise 

1 little gem lettuce, shredded

1/16 cup lemon juice

a few dashes Tabasco sauce

1 tsp. paprika

lemon wedges to garnish

Made with
Sundried Tomato & Smoked Chilli Chutney


  1. In a small bowl, combine the crayfish tails, Mackays Sundried Tomato & Smoked Chilli Chutney, mayonnaise, lemon juice, Tabasco and lemon juice.
  2. Stir gently until all the crayfish tails are covered. Season with the Tabasco sauce to taste. 
  3. Cut the rolls lengthways and divide the mixture between the rolls. Finish with the lettuce. 
  4. Serve with a dressed leafy salad and lemon wedges to garnish.

Time: 15 minutes

Makes: 2

Difficulty: Easy

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