How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Cured salmon with crayfish, fennel and asparagus recipe?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Cured salmon with crayfish, fennel and asparagus recipe suitable as seafood?

Yes, Cured salmon with crayfish, fennel and asparagus recipe falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Cured salmon with crayfish, fennel and asparagus recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cured salmon with crayfish, fennel and asparagus recipe Recipe

Name: Cured salmon with crayfish, fennel and asparagus recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (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

Cured salmon with crayfish, fennel and asparagus recipe – a delicious recipe with gravlax, crayfish, spear, fennel bulb, tomatoes, gem lettuce. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
132 kcal
Category
Seafood

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Cured salmon with crayfish, fennel and asparagus recipe

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