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 re

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

Try this homemade Cured salmon with crayfish, fennel and asparagus recipe the whole family will love. Made with gravlax, crayfish, spear and fennel bulb…

This Cured salmon with crayfish, fennel and asparagus relies on simple, everyday ingredients such as gravlax, cut into 1cm dice, crayfish in brine, drained, cherry tomatoes, cut in half and small gem lettuce. It comes together quickly and makes 4 servings, at about 132 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

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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