Steffi Knowles-Dellner’s Avocado & Crayfish Spelt Spaghetti With Lemon, Dill & Rye Crumbs


This healthy bite is ideal for a simple Swedish lunch

“Crayfish are revered in Sweden. It used to be permitted to fish them only for a short period in August, so they were celebrated around this time by throwing crayfish parties.

A bit like a crawfish boil in the States, the crustaceans themselves are an excuse to celebrate. We like to simply boil ours with plenty of dill and serve with crispbread, strong västerbotten cheese quiche, and an endless supply of beer and snaps. There should also be colourful paper hats, bibs and drinking songs. Them’s the rules.”

• 300g wholemeal spelt spaghetti
• olive oil, for frying and tossing
• 1 garlic clove, finely chopped
• 2 slices rye bread, blitzed into crumbs
• 1 lemon, zested and juiced
• 3 avocados, peeled, halved and stoned
• 300g cooked crayfish tails
• 1 handful basil, roughly chopped
• 1 small bag rocket
• parmesan, shaved, to serve

1 Cook the pasta according to the packet instructions, reserving a little of the hot, starchy cooking water. Meanwhile, heat a good glug of olive oil in a large frying pan and fry the garlic for about 30 seconds. Stir in the rye crumbs and lemon zest and fry until starting to brown and crisp up. Set aside.
2 Blitz all but one half of one of the avocados in a food processor, along with a splash of the pasta water, plenty of sea salt and a squeeze of lemon juice. Cube the remaining avocado half and squeeze over a little bit of lemon juice.
3 Toss the pasta with a little olive oil, then add the crayfish, basil and avocado sauce. Top with the rocket, avocado cubes, shaved Parmesan and rye crumbs.

Recipe courtesy of Steffi Knowles-Dellner, extracted from Lagom


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