Fennel and Crayfish Salad
Fresh flavours feature in this easy-to-make dish using cooked Tasmanian crayfish. Enjoy it as an entrée or double up for a main course.
How long will it take?
45 minutes, including chilling time
What’s the serving size?
Serves 4
What do I need?
- 2 cups chilled water
- 3 tbsp lemon juice, divided
- 1 fennel bulb, halved, cored and finely sliced
- 1 large cooked Tasmanian crayfish
- ½ cup mayonnaise
- 2 tsp chopped tarragon
- Salt and freshly ground black pepper
- 1 long red chilli, seeds removed and finely sliced (optional)
- 1 medium shallot, finely sliced
- ¼ cup coriander leaves, chopped
How do I make it?
- In a large bowl add cold water and 1 tbsp of the lemon juice. Add fennel and refrigerate for 30 minutes, until the fennel is very crisp.
- Meanwhile, prepare crayfish by following our instructions for How to prepare a cooked crayfish.
- Chop crayfish meat into bite sized pieces and set aside.
- Mix mayonnaise and tarragon together with remaining lemon juice. Season to taste.
- Drain fennel and pat dry with paper towel or a clean tea towel. Transfer to a large bowl and add chilli, shallot and coriander leaves and toss well. Add half the mayonnaise mixture and toss well.
- Arrange salad on plates and top with crayfish. Drizzle with remaining mayonnaise mixture and serve immediately.
