Cured salmon with crayfish, fennel and asparagus recipe

• 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 (1.1oz) 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

1. Toss the first six ingredients together lightly in a bowl.
2. Divide the mixture in two and place neatly along the centre of two square plates.
3. Drizzle well with lemon dressing and garnish with chive and cress mix.

gravlax, crayfish, spear, fennel bulb, tomatoes, gem lettuce, lemon dressing, cress, chervil

Taken from www.lovefood.com/guide/recipes/18799/cured-salmon-with-crayfish-fennel-and-asparagus-recipe (may not work)