1. Place the slices of gravlax in a wide casserole dish. In a small bowl, mix together the caraway, fennel, black pepper and crushed juniper. Sprinkle the spice mixture over the salmon lox. Cover the dish with cling film and let the salmon sit for 30 minutes.
2. After 30 minutes, gently rinse the spices off the gravlax and set aside while you prep the asparagus and rye croutons
3. Heat the oven to 375. Cut the crusts off the rye bread and then cut the bread into small croutons. Spread the croutons on a baking sheet and place in the oven. Toast the croutons until they are firm, about 10 minutes. Remove the cookie sheet from the oven and place the croutons in a dish to cool.
4. Heat a large saucepan of water to the boil. Trim the stalks of the asparagus using a vegetable peeler and cut off the woody ends. Reduce the heat to a simmer and add the asparagus and cook just until it’s tender, about 5 minutes. Remove the asparagus and plunge it into a bowl of ice water to stop the cooking. Drain the asparagus, then cut it into 1″ pieces, then cut those pieces in half lengthwise.
5. To assemble the dish, place two of the thin pieces of gravlax on a serving plate.
6. Place some of the asparagus spears around the gravlax, then some of the rye croutons. Sprinkle some of the chives, chive blossoms and lemon zest around the gravlax.
7. Drizzle some of the lemon juice, olive oil and vodka over the gravlax and serve.