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Nutrition: Per serving (6)

  • kcal410
  • fat30g
  • saturates13g
  • carbs13g
  • sugars13g
  • fibre1g
  • protein21g
  • salt2.7g
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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).

Recipe from Good Food magazine, November 2018

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Comments, questions and tips (13)

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Overall rating

A star rating of 4.7 out of 5.16 ratings

sbeard5501fcPqCxcj

The 2tbsp of sugar for the dressing seems way too much. I never managed to get more than half to dissolve in the 2tbsp of rice vinegar. Should this be 2tsp of sugar?? Otherwise a superb starter

jennaheasman9972806

We loved this recipe, agree that the ingredients should be broken down into the prep elements. For everyone struggling to find baby turnips, if you visit/call your local greengrocer in your nearest village or town centre they will be able to source these for you with some notice. Baby turnips are a…

lucyafindlayBhcDCGXe

This recipe is easy enough to do… would have really helped to have had the salmon curing ingredients, the salad ingredients and the ingredients for the dressings all separate! I landed up grating both limes when I needed to keep one for the crème fraiche dressing, accidentally used the juice of 2…

lauraffullarton38677

Delicious fresh starter

spainalienBlWgQ1rK

The ingredients list could be broken down into "cure", "salad" and "dressing" to avoid confusion. I'm sure it would've been lovely had Inot put all 5 tbsp of rice wine vinegar in the cure mixture. As I was making it to go in the freezer to save time at Christmas I didn't get to the salad and…

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