Belfast Telegraph

Home Life Recipes

Recipe: Cured Salmon with Crayfish, Fennel & Asparagus

Local Great British Menu star Chris Bell shares his favourite summer recipes to celebrate the Belfast Taste & Music Festival.

What you'll need

2 tbsps of gravadlax, cut into 1cm dices

5 crayfish in brine, drained

1 each raw asparagus spear, shaved on mandoline

15g fennel bulb, shaved on mandoline

2 cherry tomatoes, cut in half

½ tbsp seaweed dressing

1 small gem lettuce

1-2 tablespoons lemon dressing

Cress and chervil mix

Toss the first six ingredients together lightly in a bowl. Place neatly along the centre of a square plate.

Drizzle well with lemon dressing and garnish with chive and cress mix.

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