Dish of killer snail – do you dare to try?

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Dish of killer snail do you dare to try

When it comes to killer slugs, many gardeners are having a tough summer this year. Some have so many killer snails that they must pick and kill several hundred of them from their plot a day.

What the record year depends on is the previous rainy and warm spring that has created favorable conditions for the killer snails, which overwinter in the ground and come to the surface in May, it writes SVT.

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Killer snails are rich in protein

Killer snails may look unappetizing, and probably not many are convinced that it is a delicacy that goes home in the cottages. But at least they are edible, just like the French snail delicacy. They also contain a lot of protein, have a low fat content and are considered very healthy. It has The Express previously written about.

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Toast on killer snails

There are several different recipes for killer snail toast. But what is important to remember is that the mucus must always be rinsed away because it contains bacteria that you don’t want to ingest. Also important to note is that they should never be eaten raw.

Here follows a recipe from Köket.se.

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Prescription

Ingredients

  • 20 snails
  • 1 bay leaf
  • 1 carrot
  • 1 piece yellow onion
  • 1 yellow onion, chopped
  • 1 pack diced bacon
  • 1 clove garlic, finely chopped
  • 1 piece of chili fruit, finely chopped
  • 1 cup fresh herbs, chopped
  • 4 slices of white bread
  • 2 peaches (can be replaced with other sweet fruit)
  • powdered sugar
  • salt
  • possibly chili fruit (or paprika powder)
  • butter, to fry in

    • Do this

  • Place the snails in a large colander, sprinkle generously with salt and rinse off the mucus that is released.
  • Boil plenty of water, add the snails and boil for about half a minute.
  • Fish out the snails and repeat with clean water about 5 times.
  • Boil new water with carrot onion bay leaves and boil the snails there for about 10 min.
  • Cut the snails open in the abdomen and scrape out the contents. Finely chop the remaining “shell”.
  • Halve the peaches, remove the core, salt and sprinkle on a little sugar and paprika powder. Bake in oven 175 degrees 5-10 min.
  • Fry the bread slices until crispy in butter. Drain excess fat on a piece of kitchen paper.
  • Fry the bacon, when it has browned, with the chopped onion, chilli and garlic.
  • When the onion is fried, turn down the snail mince and the chopped herbs.
  • Place the snail mix on the toast slices and a peach on top.

    • Bon appetit!

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