Keitetyt Ravut (dill-flavored Crayfish)

INGREDIENTS

INSTRUCTIONS

"Scandinadian crayfish are small - about 3 inches in length - and are
similar to the fresh-water crayfish of the Midwestern, Southern and
Western United States. The Finns are extremely fond of these delicate
shellfish and easily eat 10 to 20 apiece - usually accompanied by
chilled vodka." In a 6-8 quart kettle, combine the water, salt, dill
seed and 2 of the bunches of fresh dill ties with a string. Bring to  a
boil over high heat and boil briskly, uncovered for 10 minutes.
Meanwhile, wash the crayfish carefully under cold running water. Drop
them, a few at a time, into the rapidly boiling water. When all of  the
crayfish have been added, cover the kettle tightly and boil about  6 or
7 minutes. Line a 2-3 quart bowl with the sprigs of the third  bunch of
fresh dill. Remove the crayfish from the kettle with a  slotted spoon
and arrange them in the bowl over the dill sprigs.  Strain the stock
over the crayfish through a fine sieve and let them  rest in the liquid
until they have reached room temperature. Then  cover the bowl loosely
with plastic wrap and refrigerate for at least  12 hours; they may
marinate as long as 2 days if you wish. To serve,  drain the crayfish
of their liquid, pile them high on a platter and  garnish with fresh
dill. Although they can be served cold, the  crayfish are at their best
if they are allowed to reach room  temperature. Serve with toast.

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