Recipe: Lobster, Apple and Cucumber Salad by Elena Duggan
Salad
Ingredients
• 1 lge Granny Smith apple
• 1 Lemon, juice only
• 1 Lime, juice only, approx. 35g yield
• 50g Gin, your favourite, botanical heavy is favoured here
• 2 Lebanese cucumbers, peeled, diced into 5mm cubes, reserve seeds
• 2lge Australian Bay Lobster, cooked
• 50g Biodynamic yoghurt, strained for 12 hours
• Dill oil (see below)
• Dill fronds
• White pepper, to taste
• Salt, to taste
Method
• To cure the cucumber place cubes into gin and lime mix for up to 12 hours ahead of service, in an airtight container and kept cool.
• Using a vegetable sheeter or careful peeling, cut two long apple ribbons and immediately place them into lemon juice acidulated, iced water – ideally within 20 minutes of serving.
• Strain and place apple ribbon on the plate and top with remaining ingredients as desired.
Dill oil
Ingredients
• 150g neutral oil, grape seed works well
• 75g dill leaves
• White pepper, to taste
• Salt, to taste
Method
• For the dill oil, blend oil and dill leaves in a high-speed processor for approx. 30 seconds, in 10-second bursts, so the mix doesn’t heat and cook.
• Line a strainer with muslin, pour dill oil mix in and set aside to gently strain through.
• Reserve dill leaf pulp for another recipe, and utilise dill oil for up to three days for this recipe.
• Adjust seasoning before serving if needed.