Crayfish & Chanterelle Toast


Serves 4



  • 40 fresh crayfish
  • 10 lit water
  • 30 fresh crown dill
  • 400 ml dark beer (porter)
  • 200 ml sea salt
  • 2 tbsp. sugar

How to do it

Bring the water to a boil together with all ingredients except the crayfish.
Cook the crayfish ten at a time, for two to three minutes. Let the stock cool down and put the crayfish back into the stock. This is best to do at least twelve hours before eating. Store in a cold place.

Chanterelles on toast:


  • 100 g smoked pork – diced
  • 1 yellow onion – chopped
  • 300 g chantarelles
  • 1 tbsp. fresh thyme – chopped
  • 1 tbsp. fresh parsley – chopped
  • 100 ml rich beef jus
  • 200 ml heavy cream
  • 4 slices white bread
  • 2 tbsp butter
  • Salt and pepper

How to do it

Fry the smoked pork and the onion golden in a frying pan without adding and fat. Add chantarelles, thyme and parsley. Continue to fry until the chantarelles have nice colour. Add beef jus and heavy cream. Cook until it’s nice and creamy. Salt and pepper to taste. Fry the bread golden in butter. Serve the mushrooms warm on the bread.


This recipe was made as part of the West Sweden episode.