Avocado and European crayfish salsa

Wine recommendation
Mango and avocado are both rather sweet, and the wine should therefore be fruity. 
If the wine also has a hint of lime, it will be 
a perfect choice. I would recommend fruity Australian Riesling wines. 
You could try: Penfolds 
Rawson’s Retreat Riesling, Australia 
(Alko 008125, €8.98) 

18 cocktail bites


  • 6 slices of Malax Loaf
  • ½ avocado
  • 1 tbsp crème frâiche
  • ½ mango
  • 50 g peeled European crayfish tails (18 pcs)
  • Salt
  • Pepper
  • ½ small garlic clove
  • Leaves and seeds of 1 stem of dill
  • Juice of ½ lime

Remove the crusts from the Malax Loaf slices and cut the
slices into three pieces.

Cut the avocados and mangoes into small, even-sized cubes and
mix in the crème frâiche.

Season with garlic, salt, pepper and lime juice.

Put the mixture on the Malax Loaf pieces and decorate with the crayfish tails and dill.

Recipe: Malax Loaf’s head chef Antti Puromies
Wine recommendation: Antti Rinta-Huumo / Viini magazine