Bruschetta of crayfish mayonnaise with shaved fennel and salad greens
Photo by Fiona Anderson
A bruschetta of crayfish mayonnaise sounds lavish but it’s so good you have to do it at least once.
|4 slices||Ciabatta bread|
|50 ml||Olive oil|
|200 g||Crayfish, cooked and roughly chopped|
|3 Tbsp||Mayonnaise, use a good quality mayonnaise|
|2 Tbsp||Fresh parsley, finely chopped|
|2 Tbsp||Fennel, use the fennel tips, finely chopped|
|½ clove||Garlic, crushed|
|¼||Lemon, freshly zested|
|1 small||Fennel bulb|
|2 cups||Mixed salad leaves, use small leaves|
|¼ tsp||Wholegrain mustard|
|¼||Lemon, freshly juiced|
- Heat oven to 200C. Place bread on a baking tray, drizzle with a little olive oil and toast in the oven until lightly coloured around the edges. Remove ciabatta from oven and place on to 2 plates.
- Place the crayfish, mayonnaise, herbs, garlic and lemon zest into a bowl and mix to combine. Season to taste with a little salt and pepper and spoon over the toast.
- Finely slice or shave the fennel into another bowl. Add the salad greens, mustard, lemon juice and remaining olive oil. Toss to combine and arrange on top of the crayfish. Serve immediately.