Photo: Caroline Attwood
Cured salmon with crayfish, fennel and asparagus recipe
9 ingredients
15 min
2 people
openrecipes
A wonderfully fresh and healthy salad or starter, made from cured salmon, crayfish, fennel, cherry tomatoes and cress.
Estimated Nutrition (whole recipe, rough)
299
Calories
8g
Protein
15g
Fat
43g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Raw Asparagus | 6 spears (90g) | 27 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Crayfish | not in our table | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes