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Fennel, lobster and citrus salad in a basket
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Fennel, lobster, and citrus salad with crispy filo flakes for extra texture.
Ingredients:
  • 9 sheets filo pastry, halved
  • 100g unsalted butter, melted
  • 150g mayonnaise
  • 2 tsp horseradish cream
  • 2.95 gm Dijon mustard
  • 60ml lemon juice
  • 2 tsp truffle oil (optional)
  • 2 cooked lobsters, split lengthways, meat sliced into 2cm pieces
  • 1 baby fennel, thinly sliced (using a mandoline)
  • 50g mixed salad leaves (mesclun)
  • Finely pared zest of 2 oranges, flesh segmented
  • 80ml olive oil
  • Micro cress (optional), to serve
Instructions:
  • Preheat your oven to 175°C and generously butter a 6-hole Texas muffin pan. Take each piece of filo pastry and brush it with butter. Layer 3 sheets on top of each other to create 6 stacks in total.
  • Gently mold pastry into muffin tin, ensuring edges are nicely shaped and any excess pastry is gently crumpled. Bake until golden, about 10 minutes. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
  • Whisk together mayonnaise, horseradish cream, mustard, 1 tablespoon lemon juice, and truffle oil (if using) in a bowl. Season with salt and pepper, then set aside.
  • Combine the lobster, fennel, lettuce leaves, and orange segments in a bowl. In a separate bowl, whisk together extra virgin olive oil, 2 tablespoons of lemon juice, and season. Drizzle the dressing over the salad.
  • Distribute the salad evenly into the filo cases. Spoon over the mayonnaise mixture and a sprinkle of the pared zest. Finish with a touch of micro cress, if desired, before serving.

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