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Crayfish, condensed milk mayo and mustard greens bruschetta

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This mayonnaise is a little 'down and dirty' but I grew up with it from a very early age and have a real affinity with it. The recipe is on the can. Growing up we would not have dreamt of serving chilled crayfish with anything else. I think, as I have a sweet tooth, it was the combination of the condensed milk with the sharp malt vinegar and the heat from the dried mustard that made it all so appealing.

Ingredients

1 loaf	Sourdough bread
1 to drizzle	Extra virgin olive oil
1	Crayfish tail
2	Mustard green leaves

Highlander condensed milk mayonnaise

1 can	Sweetened condensed milk
½ cup	Canola oil
2	Eggs
½ cup	Malt vinegar
2 tsp	Mustard powder
1 pinch	Cayenne pepper
1 tsp	Salt

Directions

Slice some sourdough and brush with extra virgin olive oil. Grill until crisp around the edges.
Cook a crayfish tail in salted water until just cooked. Chill before removing all the flesh from the shell.
Rough chop crayfish and fold together with condensed milk mayonnaise.
To serve, lay a couple of mustard green leaves or rocket on the bruschetta bases, then top with crayfish and mayo.
Lemon halves on the side,and you are good to go.