Logo
Allow cookies

Cured salmon with prawns, pickled salad & dill lime crème fraîche

Ingredients

  1. Step 1 550g salmon fillet , skin on
  2. Step 2 2 sticks lemongrass , roughly chopped
  3. Step 3 125g caster or granulated sugar , plus 2 tsp and another 2 tbsp
  4. Step 4 150g coarse sea salt
  5. Step 5 2 limes , zested, 1 juiced
  6. Step 6 5 tbsp Japanese rice vinegar , plus a dash
  7. Step 7 2 garlic cloves , crushed
  8. Step 8 small bunch coriander (half of 28g pack)
  9. Step 9 20g pack dill
  10. Step 10 2 fresh red Thai chillies , sliced (deseeded if you don't like it too hot)
  11. Step 11 140g baby turnips , skin on
  12. Step 12 1 small red onion , peeled
  13. Step 13 6 tbsp full-fat crème fraîche
  14. Step 14 12 large cooked peeled prawns
Cured salmon with prawns, pickled salad & dill lime crème fraîche
Calories: 410 Carbohydrate: 13 g Protein: 21 g Fat: 30 g
Cook time: 40 minutes Prep time: 40 minutes Total time: 80 minutes Servings: 6

TAGS

Starter Christma Dinner party Gluten free starter Indulgent Jane Hornby Omega 3 Omega 3 Pickled salad Prawn starter Prawn salmon Salmon starter Seafood Starter

Directions

  1. Step 1 Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
  2. Step 2 Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
  3. Step 3 On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
  4. Step 4 Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
  5. Step 5 For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
  6. Step 6 Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
  7. Step 7 When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).