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Fennel, lobster and citrus salad in a basket

Name: Fennel, lobster and citrus salad in a basket
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 9 sheets filo pastry, halved; 100g unsalted butter, melted; 1/2 cup (150g) whole-egg mayonnaise; 2 teaspoons horseradish cream; 1/2 teaspoon Dijon mustard; 1/4 cup (60ml) lemon juice; 2 teaspoons truffle oil (optional); 2 cooked lobsters, split lengthways, meat sliced into 2cm pieces; 1 baby fennel, thinly sliced on a mandoline; 50g mixed salad leaves (mesclun); Finely pared zest of 2 oranges, flesh segmented; 1/3 cup (80ml) extra virgin olive oil; Micro cress (optional), to serve

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Fennel, lobster and citrus salad in a basket

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Filo gives a crunchy element to this fennel, lobster and citrus salad.

9 sheets filo pastry, halved
100g unsalted butter, melted
1/2 cup (150g) whole-egg mayonnaise
2 teaspoons horseradish cream
1/2 teaspoon Dijon mustard
1/4 cup (60ml) lemon juice
2 teaspoons truffle oil (optional)
2 cooked lobsters, split lengthways, meat sliced into 2cm pieces
1 baby fennel, thinly sliced on a mandoline
50g mixed salad leaves (mesclun)
Finely pared zest of 2 oranges, flesh segmented
1/3 cup (80ml) extra virgin olive oil
Micro cress (optional), to serve

Method

1.

Preheat oven to 175°C and grease a 6-hole Texas muffin pan. Brush each piece of filo with butter, then stack 3 sheets on top of one another to make 6 stacks.
2.

Press pastry stacks into muffin holes, pressing into the edges and scrunching any overhanging pastry slightly. Bake for 10 minutes or until golden. Cool for 5 minutes in pan, then transfer to a wire rack to cool completely.
3.

Meanwhile, whisk the mayonnaise, horseradish cream, mustard, 1 tbs lemon juice and truffle oil, if using, in a bowl. Season, then set aside.
4.

Place the lobster, fennel, lettuce leaves and orange segments in a bowl and toss to combine. In a separate bowl, whisk the extra virgin olive oil and remaining 2 tbs lemon juice. Season, then drizzle over the salad.
5.

Divide the salad among the filo cases. Top with mayonnaise mixture and a little of the pared zest, and sprinkle with micro cress, if using, to serve.