Kräftor - River Crayfish

- River Crayfish Earlier crayfish was abundant in most Swedish fresh waters. However, beginning in early 20th century a

SwedishChickenEasy10 minBy Northstar

Ingredients

Servings

10 - 20 river crayfishes per person (alive!)
plenty of dill (best is to use the inflorescences, if not available dill sprigs will do)
enough water to cover the crayfishes
2 tablespoons of salt per liter of water

1
Bring the water, the salt and half of the dill to a boil.
2
Add the crayfishes, 10 at a time and let the water come to a boil between the successive additions.
3
Add the other half of the dill, cover and let boil for 10 minutes.
4
Leave the crayfishes to cool overnight in the refrigerator, submerged in the brine.
5
When ready to serve, pour off the brine and remove the soggy dill.
6
Arrange the crayfish on a platter and garnish with dill inflorescences.