Cured salmon with crayfish, fennel and asparagus recipe

Ingredients

• 4 tbsp gravlax, cut into 1cm dice
• 10 crayfish in brine, drained
• 2 raw asparagus spear, shaved on a mandoline or sliced very finely
• 30 g fennel bulb, shaved on a mandoline or sliced very finely
• 4 cherry tomatoes, cut in half
• 2 small gem lettuce
• 3 tbsp lemon dressing, made from 2:1 olive oil and lemon juice, plus seasoning
• 1 punnet cress
• 1 bunch chervil