For a slightly more lavish picnic fare try these brioche rolls.
Adding a touch of Finger, Fork & Knife to the classic New England Lobster Roll, I’ve used sweet, delicate Balmain Bug meat, and lightened things up a little by making my own mayonnaise – that has a summery coconut kick. Dusted with a little sweet, smoked paprika and topped with a fresh, crunchy apple and fennel slaw. The best bit about it, no knives and forks necessary! Strictly fingers.
200g Balmain Bug tail meat
Coconut oil – or good quality olive oil
Fennel, sliced thinly – reserve any fennel fronds
Green apple, sliced into matchsticks
Juice and zest of half a lemon
2 cups watercress
Sweet smoked paprika, for dusting
8 good quality brioche rolls
For the Coconut Mayo:
2 tbsp coconut milk
1 tbsp lemon juice
Pinch of salt
250ml extra virgin olive oil
For the mayonnaise, blend all the ingredients except the oil with a whisk or in a food processor on low speed. Add olive oil in a thin, steady stream and whisk, or process, until thick and emulsified. Season to taste, adding a little extra lemon juice if you think it needs it. Set aside in the fridge until ready to use.
Slice the rolls lengthways, being careful not to cut the whole way through.
In a small bowl, combine the apple, fennel, and fronds. Add a pinch of sea salt, lemon juice and zest. Using your fingers toss everything together and set aside.
Heat some coconut oil in a pan over medium-high heat. Add bug meat and cook, turning occasionally, for 3 minutes or until golden and just cooked through.
Combine the bug meat with enough of the coconut mayonnaise to lightly coat the meat. Toss gently.
To assemble, fill the rolls with some watercress, divide the bug meat between the rolls and top with a little pile of the apple and fennel slaw. Dust with a little paprika and serve.