Asian Cured Salmon With Prawns Pickled Salad Dill Lime Crème Fraîche Recipes

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ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE



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

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

Provided by Jane Hornby

Categories     Starter

Time 40m

Number Of Ingredients 14

550g salmon fillet , skin on
2 sticks lemongrass , roughly chopped
125g caster or granulated sugar , plus 2 tsp and another 2 tbsp
150g coarse sea salt
2 limes , zested, 1 juiced
5 tbsp Japanese rice vinegar , plus a dash
2 garlic cloves , crushed
small bunch coriander (half of 28g pack)
20g pack dill
2 fresh red Thai chillies , sliced (deseeded if you don't like it too hot)
140g baby turnips , skin on
1 small red onion , peeled
6 tbsp full-fat crème fraîche
12 large cooked peeled prawns

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
  • 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).

Nutrition Facts : Calories 410 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

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