Bruschetta of crayfish mayonnaise with shaved fennel and salad greens

Fiona Anderson

A bruschetta of crayfish mayonnaise sounds lavish but it’s so good you have to do it at least once.

Ingredients

4 slices	Ciabatta bread
50 ml	Olive oil
200 g	Crayfish, cooked and roughly chopped (Main)
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	Lemons, freshly zested
1 small	Fennel bulb
2 cups	Mixed salad leaves, use small leaves
¼ tsp	Wholegrain mustard
¼	Lemons, freshly juiced

Directions

1. 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.
2. 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.
3. 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.