Crayfish
2 kg (4.41 pound) uncooked crayfish
10 dill crowns
5 l water
50 g (1.76 oz) salt

Crayfish salad
500 g (17.64 oz) crayfish meat
3 g (0.11 oz) fresh dill
20 g (0.71 oz) onions
300 ml (10.14 fl oz) creme fraiche

Dried flat bread
150 g (5.29 oz) rye flour
250 g (8.82 oz) wheat flour
12 g (0.42 oz) fresh yeast
250 g (8.82 oz) water
4 g (0.14 oz) sugar
5 g (0.18 oz) salt

Instructions

Crayfish
Put the crayfish in a freezer for 15 minutes before cooking.
Bring the water to a rolling boil and add the dill crowns and salt.
Add 5 crayfish at a time and when the water boils again, add 5 more crayfish to the pot. Start with the biggest crayfish and continue with this step until all the crayfish are boiled.
Boil for 5 minutes.
Take the crayfish out of the pot and cool the stock. Refrigerate until cold.
Chill and refrigerate the crayfish.
When the stock is cold, add the crayfish back to the stock and refrigerate for 24 hours.

Crayfish salad
Chop the crayfish meat. Strain and put it into a bowl.
Chop the onions and dill very fine. Add to the bowl.
Add the creme fraiche to the bowl and stir.

Dried flat bread
Add the yeast to the water and stir.
Add all the other ingredients and knead for 5 minutes.
Let the dough rise for 1 hour.
Preheat an oven to 150° C (302 degrees Fahrenheit).
Roll the dough 1 mm thick and then roll it with a pastry docker.
Cut the dough into 15 cm squares.
Let the dough rise for 15 minutes.
Heat a pan to high heat.
Fry the squares in a dry pan until they are browned on both sides.
Put the dough squares on a plate and cover with a kitchen towel.
Put the soft squares in a muffin tins to create bowls.
Bake in the oven for 10 minutes or until crisp.
Let the bread bowls cool on a wire rack.

Assembly
Put the crayfish salad into the dried flat bread bowls and serve with a dill twig on top.