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.