The best Christmas dish!

Pien is sharing one of her favorite recipes from her new book with you especially for Christmas! It's the cheat lobster rolls with crayfish, tarragon butter, and the most delicious dill oil.
And how do you make that dill oil? OF COURSE, with our TOPIKÁ olive oil! As far as she's concerned, it's the tastiest olive oil available—and it even comes in a can we designed ourselves. A treat for the Christmas table, but just as delicious under the tree!

For 4 persons

• 10 g dill + extra for garnish
• 40 ml TOPIKÁ extra virgin olive oil
• Salt and freshly ground black pepper
• 4 mini brioche buns
• 4 tbsp butter
• Handful of tarragon, finely chopped
• Handful of chives, finely chopped
• 300 g crayfish (or Dutch shrimp)
• Approx. 3 tbsp mayonnaise
• About 1 tbsp sriracha
• Zest and juice of ½ organic lemon
• 20 g trout eggs

Preparation

1. Bring a pan of water to a boil and blanch half the dill for about 10 seconds. Drain well and pat dry with paper towels.
2. Blend the dill and olive oil in a measuring cup with an immersion blender until smooth and bright green. Season with salt and pepper and set aside.
3. Toast the brioche buns on both sides until golden brown in a dry grill pan.
4. Melt the butter in a saucepan over low heat. Finely chop the remaining dill and stir it into the butter along with the tarragon and half the chives.
5. Cut open the brioche buns and spread the cut sides with the warm herb butter.
6. In a bowl, combine the crayfish with the mayonnaise, sriracha, lemon zest, lemon juice, and the remaining chives and dill. Taste and adjust the seasoning to taste.
7. Top the brioche buns with the crayfish mixture. Just before serving, drizzle with some dill oil. Spoon a few trout roe onto each bun and garnish with dill. Serve immediately.