INGREDIENTS

INSTRUCTIONS

GARNISH
"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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