We can’t get enough of ‘picky bits’ in the UK. Picky teas and ‘girl dinners’ have become so ubiquitous they’re cropping up as menu items in city bars. Supermarkets have cottoned on too – upping their chilled snacking selections, taking inspiration from across the globe.
Something quite new to the scene are crisp pintxos – drawing on the bar culture of Northern Spain (where pieces of bread are loaded with dizzying arrays of toppings and skewered, ready for punters to enjoy with their cider).
While there’s no bread involved here (crisps play the carby role), they’re more often than not loaded up with pintxos-esque ingredients like gildas (pickled chillies, anchovies and green olives).
Our version brings new energy to a British classic – the seafood cocktail! We top Fairfields Farm’s Prawn Cocktail crisps with Marie Rose Sauce, crayfish, paprika, chives and frozen pickles for a total taste sensation. All you need is a glass of rosé (and some napkins) on the side.
Ingredients
- 1 large pack Fairfields Farm Prawn Cocktail Crisps
- 50g cornichons
- 100g cooked crayfish, roughly chopped
- Handful chives, finely chopped
- ¼ tsp ground smoked paprika
- For the dressing:
- 50ml mayonnaise
- ½ tbsp tomato ketchup
- Pinch cayenne
- Dash hot sauce
- Dash Worcestershire sauce
- Squeeze of lemon
Method
1. Start the day before by roughly chopping your gherkins and popping them in a bag in the freezer.
2. You can also prep the sauce a day or two before eating. Simply whisk all the ingredients together with a fork in a small bowl.
3. When you’re ready to eat either open out the crisps in their packet, or pour them onto a board or into a tapas-style bowl.
4. Sprinkle over the crayfish, drizzle on the sauce, and top with the chives. Crush the frozen pickles in a pesto and mortar into small pieces and pop over the top. Finish with a sprinkle of smoked paprika. Devour! Don’t dress the crisps until just before eating or they’ll go soggy.
