Fennel and Crayfish Salad

Ingredients

• 2 cups chilled water
• 3 tbsp lemon juice, divided
• 1 fennel bulb, halved, cored and finely sliced
• 1 large cooked Tasmanian crayfish
• ½ cup mayonnaise
• 2 tsp chopped tarragon
• Salt and freshly ground black pepper
• 1 long red chilli, seeds removed and finely sliced (optional)
• 1 medium shallot, finely sliced
• ¼ cup coriander leaves, chopped