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
Prep:40 mins
Serves 4 – 6
550g salmon fillet, skin on2 sticks lemongrass, roughly chopped125g caster or granulated sugar, plus 2 tsp and another 2 tbsp150g coarse sea salt2 limes, zested, 1 juiced5 tbsp Japanese rice vinegar, plus a dash2 garlic cloves, crushedsmall bunch coriander (half of 28g pack)20g pack dill2 fresh red Thai chillies, sliced (deseeded if you don’t like it too hot)140g baby turnips, skin on1 small red onion, peeled6 tbsp full-fat crème fraîche12 large cooked peeled prawns
STEP 1Check 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 2Cross 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 3On 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 4Finely 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 5For 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 6Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.STEP 7When 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).
