Yield: 3 Servings
| Measure | Ingredient |
|---|---|
| 3 quarts | Cold water |
| ¼ cup | Salt |
| 3 tablespoons | Dill seed |
| 3 larges | Bunches Dill; fresh |
| 30 \N | Crayfish; fresh-water, live |
| 1 bunch | Dill |
| \N \N | Toasted white bread |
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.