160g fresh asparagus (5 oz.)
60g fresh mushrooms (2 oz.)
125g crayfish tails, boiled (4 oz.)
185ml sour cream (6fl. ounce or 3/4 cup)
salt, lemon juice and Worcestershire sauce
chopped dill to taste
In a medium saucepan, boil asparagus and cut into small pieces. Slice raw mushrooms and mix with cooked crayfish tails. In a small bowl, mix sour cream, salt, lemon juice, Worcestershire sauce and freshly chopped dill. Serve in a bowl or cocktail glass (champagne saucer) garnished with lettuce, tomato quarters and a red radish.