Cured salmon with crayfish, fennel and asparagus recipe

INGREDIENTS

• 4 gravlax, cut into 1cm dice
• tbsp crayfish in brine, drained
• 10 raw asparagus spear, shaved on a mandoline or sliced very finely
• 2 fennel bulb, shaved on a mandoline or sliced very finely
• 30 cherry tomatoes, cut in half
• g small gem lettuce
• 4 lemon dressing, made from 2:1 olive oil and lemon juice, plus seasoning
• 2 punnet cress
• 3 bunch chervil