Asian cured salmon with prawns, pickled salad & dill lime crème fraîche

Asian cured salmon with prawns, pickled salad & dill lime crème fraîche

  • Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Plus soaking and curing
  • More effort
  • Serves 4 - 6

Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it’s well worth it for the flavour that you get

  • Gluten-free
Nutrition: Per serving (6)
NutrientUnit
kcal410
fat30g
saturates13g
carbs13g
sugars13g
fibre1g
protein21g
salt2.7g
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Ingredients

Method

  • 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. 

  • 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.

  • 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.

  • 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.

  • 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. 

  • 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.

  • 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).

Goes well with

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    Rating: 5 out of 5.6 ratings
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