Cured salmon with crayfish, fennel and asparagus recipe
A wonderfully fresh and healthy salad or starter, made from cured salmon, crayfish, fennel, cherry tomatoes and cress.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lovefood.com.
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
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